Influence of culture media on the recovery of psychrotrophic Clostridium spp. associated with the spoilage of vacuum-packed chilled meats

International Journal of Food Microbiology

Volumn 39, Issue 1-2, 1998, Pages 69-78

  Broda, Dorota M ^a   De Lacy, Karen M ^a   Graham Bell, R ^a  

^a Meat Industry Research Institute of New Zealand   (New Zealand)

Author keywords

Isolation methods; Meat spoilage; Presumptive count; Psychrotrophic clostridia; Spore count

Indexed keywords

AGAR; LYSOZYME; THIOGLYCOLIC ACID;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SPORE; CLOSTRIDIUM; CONTROLLED STUDY; CULTURE MEDIUM; EGG YOLK; FOOD CONTAMINATION; FOOD PACKAGING; MEAT; NONHUMAN; TEMPERATURE;

CLOSTRIDIUM; CULTURE MEDIA; FOOD MICROBIOLOGY; MEAT; SPORES, BACTERIAL;

EID: 0032488578     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)00120-7     Document Type: Article

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