Inhibition of Clostridium perfringens Spore Germination and Outgrowth by Lemon Juice and Vinegar Product in Reduced NaCl Roast Beef

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

  Li, Lin ^a   Valenzuela Martinez, Carol ^a   Redondo, Mauricio ^a   Juneja, Vijay K ^b   Burson, Dennis E ^a   Thippareddi, Harshavardhan ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Abusive cooling; Clostridium perfringens; Lemon juice; Outgrowth; Vinegar

Indexed keywords

ACETIC ACID; FOOD PRESERVATIVE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIAL SPORE; CATTLE; CHEMISTRY; CITRUS; CLOSTRIDIUM PERFRINGENS; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; MICROBIOLOGY; PH; PRODUCT SAFETY;

ACETIC ACID; ANIMALS; CATTLE; CITRUS; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; SODIUM CHLORIDE; SPORES, BACTERIAL;

CITRUS LIMON; CLOSTRIDIUM PERFRINGENS;

EID: 84869847624     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02922.x     Document Type: Article

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