Growth of Clostridium perfringens in cooked chili during cooling.

U.S. Department of Agriculture regulations require that brick chili be cooled from 48.9 degrees C to 4.4 degrees C within 2 h of cooking, but processors may not always be able to comply. Studies were conducted to evaluate the extent of bacterial multiplication resulting from outgrowth of germinated...

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Publié dans:	Appl Environ Microbiol
Auteurs principaux:	Blankenship, L C, Craven, S E, Leffler, R G, Custer, C
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1988
Sujets:	Research Article
Accès en ligne:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202611/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/2898919/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.54.5.1104-1108.1988
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