Thermal resistance of Clostridium difficile spores in peptone water and pork meat

Journal of Food Protection

Volumn 79, Issue 9, 2016, Pages 1468-1474

  Redondo Solano, Mauricio ^a,c   Burson, Dennis E ^a   Thippareddi, Harshavardhan ^a,b  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c UNIVERSIDAD DE COSTA RICA   (Costa Rica)

Author keywords

Clostridium difficile; ; D values; ; Heat injury; ; Pork; ; Recovery

Indexed keywords

PEPTONE; WATER;

ANIMAL; BACTERIAL COUNT; BACTERIAL SPORE; HEAT; MEAT; PEPTOCLOSTRIDIUM DIFFICILE; PIG; RED MEAT;

ANIMALS; CLOSTRIDIUM DIFFICILE; COLONY COUNT, MICROBIAL; HOT TEMPERATURE; MEAT; PEPTONES; RED MEAT; SPORES, BACTERIAL; SWINE; WATER;

EID: 84986556211     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-15-579     Document Type: Article

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