Strategy to inactivate Clostridium perfringens spores in meat products

Food Microbiology

Volumn 26, Issue 3, 2009, Pages 272-277

  Akhtar, Saeed ^a   Paredes Sabja, Daniel ^a,b   Torres, J Antonio ^b   Sarker, Mahfuzur R ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

C. perfringens; Food poisoning; High pressure processing; Spore germination; Spore inactivation

Indexed keywords

ASPARAGINE; POTASSIUM CHLORIDE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIAL SPORE; CHICKEN; CLOSTRIDIUM PERFRINGENS; FOOD; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GERMINATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; HYDROSTATIC PRESSURE; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SAFETY; TIME;

ANIMALS; ASPARAGINE; CHICKENS; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GERMINATION; HOT TEMPERATURE; HUMANS; HYDROSTATIC PRESSURE; POTASSIUM CHLORIDE; POULTRY PRODUCTS; SPORES, BACTERIAL; TIME FACTORS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS;

EID: 61449262795     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.12.011     Document Type: Article

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