High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures

International Journal of Food Microbiology

Volumn 126, Issue 1-2, 2008, Pages 86-92

  Zhu, Songming ^a   Naim, Fadia ^a   Marcotte, Michèle ^a   Ramaswamy, Hosahalli ^b   Shao, Yanwen ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Clostridium sporogenes; Destruction kinetics; Elevated temperature; High pressure; Meat products; Surrogate spores

Indexed keywords

ARTICLE; BACTERIAL KINETICS; BACTERIAL SPORE; CLOSTRIDIUM SPOROGENES; HIGH TEMPERATURE; INSTRUMENT STERILIZATION; INSULATOR ELEMENT; LOW TEMPERATURE; NONHUMAN; REGRESSION ANALYSIS;

AREA UNDER CURVE; CLOSTRIDIUM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD PRESERVATION; HOT TEMPERATURE; HYDROSTATIC PRESSURE; KINETICS; MEAT PRODUCTS; SPORES, BACTERIAL; TIME FACTORS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES;

EID: 47949131725     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.05.009     Document Type: Article

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