The effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage

Journal of Applied Microbiology

Volumn 108, Issue 2, 2010, Pages 532-539

  Moschonas, G ^a,b   Bolton, D J ^a   Sheridan, J J ^a   McDowell, D A ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Blown pack spoilage; Clostridium; Inoculum; Meat; Psychrophilic; Temperature

Indexed keywords

CLOSTRIDIUM; ESTERS; MEATS; SPOILAGE;

BEEF MEATS; BLOWN PACK SPOILAGE; IN-VACUUM; INOCULA; INOCULUM LEVEL; LAMB MEATS; PSYCHROPHILIC; PSYCHROTOLERANT; STORAGE TEMPERATURES; TEMPERATURE LEVEL;

TEMPERATURE;

BACTERIAL DISEASE; BACTERIUM; FOOD STORAGE; INOCULATION; LABORATORY METHOD; MEAT; TEMPERATURE EFFECT;

ARTICLE; BACTERIUM CONTAMINATION; BACTEROIDES; BLOWN PACK SPOILAGE; CLOSTRIDIUM; CLOSTRIDIUM ESTERTHETICUM; FOOD CONTAMINATION; FOOD PACKAGING; FOOD SPOILAGE; MEAT; NONHUMAN; PSYCHROPHILIC BACTERIUM; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE;

CLOSTRIDIUM; CLOSTRIDIUM ESTERTHETICUM;

EID: 74049155843     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04455.x     Document Type: Article

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