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...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Food Sci Nutr
Main Authors: Seo, Yeongeun, Lee, Yewon, Kim, Sejeong, Ha, Jimyeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Rhee, Min Suk, Yoon, Yohan
פורמט: Artigo
שפה:Inglês
יצא לאור: John Wiley and Sons Inc. 2021
נושאים:
Original Research
גישה מקוונת: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
תגים: הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

פריטים דומים