Abstract Substitutes for nitrites were used in turkey frankfurter slurries to determine their effectiveness at inhibiting Clostridium botulinum. Spice extracts of mace, bay leaf, nutmeg, white pepper, and black pepper were tested. A solution of Lauricidin in distilled water and a solution of Lauricidin in propylene glycol were also tested. Botulinal inhibition was achieved using a 5% solution of Lauricidin-propylene glycol resulting in further testing of different levels of propylene glycol alone or in combination with lowered levels of sodium nitrite. Spice extracts of mace (31 ppm), bay leaf (125 ppm), and nutmeg (125 ppm) effectively inhibited C. botulinum toxin production. Propylene glycol at the 6.2% level, in combination with 31 ppm sodium nitrite, and 9.1% propylene glycol, in combination with 24 ppm sodium nitrite, proved to be effective inhibitors of C. botulinum in turkey frankfurter slurries.