Relationship of sporulation, enterotoxin formation, and spoilage during growth of Clostridium perfringens type A in cooked chicken.

Sporulation and enterotoxin formation were determined for 17 strains of Clostridium perfringens type A in autoclaved chicken dark meat and in Duncan-Strong sporulation medium. The mean numbers of heat-resistant spores detected after 24 h at 37 degrees C were log10 1.13 to log10 7.64/ml in Duncan-Str...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Craven, S E, Blankenship, L C, McDonel, J L
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1981
Assuntos:	Research Article
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243887/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/6266336/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.41.5.1184-1191.1981
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