Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling

Food Microbiology

Volumn 35, Issue 2, 2013, Pages 108-115

  Redondo Solano, Mauricio ^a   Valenzuela Martinez, Carol ^a   Cassada, David A ^a   Snow, Daniel D ^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

Clostridium perfringens; Oxygen; Residual nitrite; Sodium erythorbate; Sodium nitrite

Indexed keywords

ASCORBIC ACID; FOOD PRESERVATIVE; ISOASCORBIC ACID; SODIUM NITRITE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIAL SPORE; CLOSTRIDIUM PERFRINGENS; DRUG EFFECT; EQUIPMENT; EVALUATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; MICROBIOLOGY; SWINE; TEMPERATURE; VACUUM;

ANIMALS; ASCORBIC ACID; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; FOOD PRESERVATION; FOOD PRESERVATIVES; MEAT PRODUCTS; SODIUM NITRITE; SPORES, BACTERIAL; SWINE; TEMPERATURE; VACUUM;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS;

EID: 84877635465     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.02.008     Document Type: Article

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