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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Publicado en:Food Sci Nutr
Autores principales: Seo, Yeongeun, Lee, Yewon, Kim, Sejeong, Ha, Jimyeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Rhee, Min Suk, Yoon, Yohan
Formato: Artigo
Lenguaje:Inglês
Publicado: John Wiley and Sons Inc. 2021
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Original Research
Acceso en línea: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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