Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams

Journal of Food Protection

Volumn 74, Issue 3, 2011, Pages 417-424

  Jackson, Armitra L ^a   Kulchaiyawat, Charlwit ^a   Sullivan, Gary A ^a   Sebranek, Joseph G ^a   Dickson, James S ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CLOSTRIDIUM PERFRINGENS; CONSUMER; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; STANDARD; SWINE;

ANIMALS; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; MEAT PRODUCTS; SWINE;

CITRUS LIMON; CLOSTRIDIUM PERFRINGENS; STAPHYLOCOCCUS CARNOSUS;

EID: 79951985983     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-365     Document Type: Article

References (20)

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