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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| 出版年: | Appl Environ Microbiol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1989
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| 主題: | |
| オンライン･アクセス: | 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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