Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption

The objective of this study was to conduct QMRA (quantitative microbial risk assessment) of Clostridium perfringens through soy sauce consumption. Four hundred and ninety soy sauce samples from markets were analyzed to detect C. perfringens. Temperature and time were also measured during transportat...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Seo, Yeongeun, Lee, Yewon, Kim, Sejeong, Ha, Jimyeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Rhee, Min Suk, Yoon, Yohan
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2021
Assuntos:
Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8020920/
https://ncbi.nlm.nih.gov/pubmed/33841830
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2182
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