Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry

Food Microbiology

Volumn 28, Issue 4, 2011, Pages 791-795

  Juneja, Vijay K ^a   Marks, Harry ^b   Huang, Lihan ^a   Thippareddi, H ^c  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

C. perfringens; Growth kinetics; Predictive modeling

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIAL SPORE; BIOLOGICAL MODEL; CATTLE; CHICKEN; CLOSTRIDIUM PERFRINGENS; COMPARATIVE STUDY; COMPUTER SIMULATION; FOOD; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; KINETICS; MEAT; METHODOLOGY; MICROBIOLOGY; SWINE; TEMPERATURE;

ANIMALS; CATTLE; CHICKENS; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; COMPUTER SIMULATION; FOOD HANDLING; FOOD MICROBIOLOGY; KINETICS; MEAT PRODUCTS; MODELS, BIOLOGICAL; POULTRY PRODUCTS; SPORES, BACTERIAL; SWINE; TEMPERATURE;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS;

EID: 79954604879     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.013     Document Type: Article

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