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Preventing botulism in meat processing involves several critical steps to ensure safety and prevent contamination by Clostridium botulinum. 1. Proper Cooking and Heating: Ensure that meat products are cooked to the appropriate internal temperatures to destroy any botulinum spores. For example, cooking meat to at least 74°C (165°F) can help eliminate harmful bacteria. 2. Use of Nitrites: Adding nitrites to cured meats, such as sausages and ham, inhibits the growth of Clostridium botulinum. Nitrit
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