Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused.
Perishable canned cured meat inoculated with Clostridium botulinum spores was placed at 4.4 or 10 degrees C after manufacture. Spore germination occurred at 10 degrees C. The germinated cell count remained stable over a period of 16 to 18 weeks. During that time period the inhibitory system and resi...
Gardado en:
| Publicado en: | Appl Environ Microbiol |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1978
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242943/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/350155/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.35.5.863-866.1978 |
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