Psychrophilic and psychrotrophic clostridia: Sporulation and germination processes and their role in the spoilage of chilled, vacuum-packaged beef, lamb and venison

International Journal of Food Science and Technology

Volumn 45, Issue 8, 2010, Pages 1539-1544

  Adam, Katharine H ^a   Flint, Steve H ^b   Brightwell, Gale ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Chilling; Food quality; Meat products; Microbiology

Indexed keywords

ANAEROBIC CONDITIONS; FINANCIAL LOSS; FOOD QUALITY; MANAGEMENT PRACTICES; MEAT PROCESSING PLANTS; MEAT PRODUCTS; MEAT SPOILAGE; MITIGATION STRATEGY; PSYCHROTOLERANT; RED MEATS; STORAGE TEMPERATURES; VACUUM PACKAGE; VEGETATIVE CELLS;

CHILLING; CLOSTRIDIUM; FOOD STORAGE; LOSSES; MEATS; MICROORGANISMS; VACUUM;

SPOILAGE;

BACTERIA (MICROORGANISMS); CLOSTRIDIA; CLOSTRIDIUM; CLOSTRIDIUM ALGIDICARNIS; CLOSTRIDIUM ALGIDIXYLANOLYTICUM; CLOSTRIDIUM ESTERTHETICUM; CLOSTRIDIUM FRIGIDICARNIS; CLOSTRIDIUM GASIGENES;

EID: 77955236611     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02320.x     Document Type: Review

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