In cooked, uncured (nitrite free) meat and poultry products, specific intrinsic barriers are necessary to control the outgrowth of Clostridium botulinum. PURASAL inhibits the formation of this toxin. In an experiment with inoculated products, beef and salmon became toxic within 8 days in the absence of PURASAL. At a storage temperature of 46°F/8°C and a use level of 3% PURASAL no toxin was formed within 90 days.

Legislation USA
The use of 1-7% lactates to delay Clostridium botulinum in poultry and fish products that are uncured, cooked and packaged is part of a patented technology (US patent No. 4,798,729:4,888,191 and 5,017,391). PURAC America Inc. is the exclusive licensee of these patents and will, on request, sublicense any processor of poultry or fish to practice the patented invention for a reasonable royalty, using lactated from any source whatsoever.

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