The effect of grapefruit extract and temperature abuse on growth of Clostridium perfringens from spore inocula in marinated, sous-vide chicken products

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 1-2, 2006, Pages 100-106

  Juneja, Vijay K ^a   Fan, Xuetong ^a   Peña Ramos, Aida ^b   Diaz Cinco, Martha ^b   Pacheco Aguilar, Ramon ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Chicken; Citricidal ; Clostridium perfringens; Growth; Spores

Indexed keywords

FOOD PRESERVATION; FOOD PRESERVATIVES; GROWTH KINETICS; LIPIDS; OXIDATION; SODIUM CHLORIDE;

CHICKEN; CITRICIDAL®; CLOSTRIDIUM PERFRINGENS; SPORES;

MEATS;

BACTERIA (MICROORGANISMS); CITRUS X PARADISI; CLOSTRIDIUM PERFRINGENS; COLUMBA;

EID: 33748055123     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.09.004     Document Type: Article

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