AINIA’s collaboration consisted of the development of additives against Clostridium botulinum as an alternative to the use of nitrites in meat products. Nitrites can generate carcinogenic nitrosamines, making it highly relevant to find a healthy alternative that maintains antimicrobial properties without altering sensory characteristics. AINIA has carried out in vitro evaluations and challenge tests in cooked meat products, and has developed predictive growth models as well as software that enables the estimation of the degree of growth or inhibition of C. botulinum based on the additive concentration in the product and the storage temperature. For the implementation of this project, the company received funding from CDTI.