Inhibition of clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts

Journal of Food Protection

Volumn 76, Issue 11, 2013, Pages 1972-1976

  Kennedy, Katherine M ^a,b   Milkowski, Andrew L ^a   Glass, Kathleen A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRESERVATIVE; LACTATE SODIUM;

ANIMAL; ARTICLE; BACTERIAL COUNT; CLOSTRIDIUM PERFRINGENS; COLD; DOSE RESPONSE; DRUG EFFECT; FOOD; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; TURKEY (BIRD); UNITED STATES;

ANIMALS; CLOSTRIDIUM PERFRINGENS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; POULTRY PRODUCTS; SODIUM LACTATE; TURKEYS; UNITED STATES;

EID: 84888415805     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-106     Document Type: Article

References (23)

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