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Up to 550 ppm (550 micrograms/ml) of nisin in combination with 60 ppm (60 micrograms/ml) of nitrite failed to prevent outgrowth of Clostridium botulinum spores in pork slurries adjusted to pH 5.8. Reducing the pH enhanced nisin activity. Proteolytic and nonproteolytic type B spores were equally resistant to nisin.

Failure of nisin to inhibit outgrowth of Clostridium botulinum in a model cured meat system