A Predictive Model That Describes the Effect of Prolonged Heating at 70 to 90°C and Subsequent Incubation at Refrigeration Temperatures on Growth from Spores and Toxigenesis by Nonproteolytic Clostridium botulinum in the Presence of Lysozyme
Refrigerated processed foods of extended durability such as cook-chill and sous-vide foods rely on a minimal heat treatment at 70 to 95°C and then storage at a refrigeration temperature for safety and preservation. These foods are not sterile and are intended to have an extended shelf life, often up...
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| 發表在: | Appl Environ Microbiol |
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| Principais autores: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
American Society for Microbiology (ASM)
1999
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91518/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10427033/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.8.3449-3457.1999 |
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