Contamination levels of Clostridium estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled beef and lamb meat

Letters in Applied Microbiology

Volumn 50, Issue 6, 2010, Pages 591-596

  Clemens, R M ^a   Adam, K H ^a   Brightwell, Gale ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Clostridia; Meat spoilage; Vacuum packaged chilled meats

Indexed keywords

CLOSTRIDIUM; FOOD STORAGE; MEATS; VACUUM; VACUUM TECHNOLOGY;

CHILLED PRODUCTS; CLOSTRIDIA; CONTAMINATION LEVELS; DETRIMENTAL EFFECTS; MEAT SPOILAGE; PROCESSING PARAMETERS; STORAGE LIFE; STORAGE TEMPERATURES;

SPOILAGE;

CONCENTRATION (COMPOSITION); FOOD PROCESSING; INOCULATION; SPORE; SULFATE-REDUCING BACTERIUM;

ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM DETECTION; BEEF; CLOSTRIDIUM; CLOSTRIDIUM ESTERTHETICUM; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD SPOILAGE; FOOD STORAGE; INOCULATION; LAMB MEAT; MEAT; NONHUMAN; POLYMERASE CHAIN REACTION; STORAGE TEMPERATURE; VACUUM;

CLOSTRIDIA; CLOSTRIDIUM ESTERTHETICUM;

EID: 77952210797     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2010.02838.x     Document Type: Article

References (7)

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