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...

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Bibliografske podrobnosti

izdano v:	Appl Environ Microbiol
Principais autores:	Tompkin, R B, Christiansen, L N, Shaparis, A B
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1978
Teme:	Research Article
Online dostop:	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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