Potential for growth of clostridium perfringens from spores in pork scrapple during cooling

Foodborne Pathogens and Disease

Volumn 7, Issue 2, 2010, Pages 153-157

  Juneja, Vijay K ^a   Porto Fett, Anna C S ^a   Gartner, Kelly ^b   Tufft, Linda ^b   Luchansky, John B ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b Hatfield Quality Meats   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIAL SPORE; BACTERIAL STRAIN; BACTERIUM COLONY; CLOSTRIDIUM PERFRINGENS; COOKING; COOLING; FOOD SAFETY; INOCULATION; NONHUMAN; PORK; PRIORITY JOURNAL;

ANIMALS; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; GERMINATION; HUMANS; MEAT PRODUCTS; SPORES, BACTERIAL; SWINE; TEMPERATURE; TIME FACTORS;

CLOSTRIDIUM PERFRINGENS;

EID: 76749151797     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2009.0405     Document Type: Article

References (23)

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