Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 146-154

  Juneja, Vijay K ^a   Marks, Harry ^b   Thippareddi, Harshavardhan H ^c  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Clostridium perfringens; Cooked pork; Cooling; Spores

Indexed keywords

CLOSTRIDIUM PERFRINGENS; DYNAMIC EXPERIMENT; GROWTH MODELS; ISOTHERMAL EXPERIMENTS; MICROBIOLOGICAL SAFETY; MINIMIZING THE MEAN SQUARE ERRORS; OPTIMAL VALUES; PARAMETER EQUATIONS; PHYSIOLOGICAL STATE; PREDICTIVE MODELS; REGULATORY AGENCIES; REGULATORY PERFORMANCE; SPECIFIC GROWTH RATE; SPORE GERMINATION; TIME PERIODS; WATER BATHS;

CLOSTRIDIUM; COOLING; EXPERIMENTS; MEATS; PREDICTIVE CONTROL SYSTEMS; REGULATORY COMPLIANCE;

PHYSIOLOGICAL MODELS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS;

EID: 73149101256     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.10.010     Document Type: Article

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