Implications of decreased nitrite concentrations on Clostridium perfringens outgrowth during cooling of ready-to-eat meats

Journal of Food Protection

Volumn 79, Issue 1, 2016, Pages 153-156

  Myers, Megan I ^a   Sebranek, Joseph G ^a   Dickson, James S ^a   Shaw, Angela M ^a   Tarté, Rodrigo ^a   Adams, Kristin R ^a   Neibuhr, Steve ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRESERVATIVE; SODIUM NITRITE;

ANALYSIS; CLOSTRIDIUM PERFRINGENS; DEVICES; DRUG EFFECTS; EVALUATION STUDY; FAST FOOD; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIOLOGY; PROCEDURES; TEMPERATURE; UNITED STATES;

CLOSTRIDIUM PERFRINGENS; FAST FOODS; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; MEAT; SODIUM NITRITE; TEMPERATURE; UNITED STATES;

EID: 84954534871     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-15-301     Document Type: Article

References (12)

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