Comparison of the effect of curing ingredients derived from purified and natural sources on inhibition of clostridium perfringens outgrowth during cooling of deli-style Turkey breast

Journal of Food Protection

Volumn 78, Issue 8, 2015, Pages 1527-1535

  King, Amanda M ^a   Glass, Kathleen A ^b   Milkowski, Andrew L ^a   Sindelar, Jeffrey J ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF WISCONSIN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

APIUM GRAVEOLENS VAR. DULCE; CLOSTRIDIUM PERFRINGENS;

ANTIINFECTIVE AGENT; ASCORBIC ACID; FOOD PRESERVATIVE; NITRITE;

ANALYSIS; ANIMAL; BACTERIAL COUNT; CLOSTRIDIUM PERFRINGENS; COMPARATIVE STUDY; DOSE RESPONSE; DRUG EFFECTS; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; PH; POULTRY PRODUCT; PROCEDURES; TURKEY (BIRD); VACUUM;

ANIMALS; ANTI-INFECTIVE AGENTS; ASCORBIC ACID; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; NITRITES; POULTRY PRODUCTS; TURKEYS; VACUUM;

EID: 84938297305     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-491     Document Type: Article

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