Behavior of Clostridium perfringens at low temperatures

International Journal of Food Microbiology

Volumn 97, Issue 1, 2004, Pages 71-80

  De Jong, A E I ^a   Rombouts, F M ^a   Beumer, R R ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Adaptation; Clostridium perfringens; Low temperature

Indexed keywords

ARACHIDONIC ACID; FATTY ACID; LAURIC ACID; THIOGLYCOLIC ACID;

ADAPTATION; ARTICLE; BACTERIAL CELL; BACTERIAL MEMBRANE; BACTERIAL SPORE; BACTERIAL SURVIVAL; BACTERIUM CULTURE; CELL MEMBRANE FLUIDITY; CLOSTRIDIUM PERFRINGENS; CONTROLLED STUDY; CULTURE MEDIUM; FOOD FREEZING; FOOD INTAKE; GROWTH RATE; HEALTH HAZARD; HEAT TREATMENT; HEATING; INOCULATION; INTERMETHOD COMPARISON; LOW TEMPERATURE; MICROSCOPY; NONHUMAN; PEA; SPORE GERMINATION; TEMPERATURE MEASUREMENT;

ADAPTATION, PHYSIOLOGICAL; CLOSTRIDIUM PERFRINGENS; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GERMINATION; KINETICS; PEAS; SPORES, BACTERIAL; TEMPERATURE;

CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; PISUM SATIVUM;

EID: 9344248054     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.03.030     Document Type: Article

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