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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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1988
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| Assuntos: | |
| Acesso em linha: | 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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