Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products.

Comminuted raw turkey, containing 1.4% sodium chloride, 0.3% sodium phosphate, and 0 (control), 2.0, 2.5, 3.0, or 3.5% sodium lactate, was inoculated with a 10-strain mixture of proteolytic type A and B Clostridium botulinum spores. The inoculated turkey was vacuum packaged and cooked by immersion i...

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Détails bibliographiques

Publié dans:	Appl Environ Microbiol
Auteurs principaux:	Maas, M R, Glass, K A, Doyle, M P
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1989
Sujets:	Research Article
Accès en ligne:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC203060/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/2679382/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.9.2226-2229.1989
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