Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

Sixteen different types of sous vide-processed products were evaluated for safety with respect to nonproteolytic group II Clostridium botulinum by using challenge tests with low (2.0-log-CFU/kg) and high (5.3-log-CFU/kg) inocula and two currently available predictive microbiological models, Food Mic...

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Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Hyytiä-Trees, Eija, Skyttä, Eija, Mokkila, Mirja, Kinnunen, Arvo, Lindström, Miia, Lähteenmäki, Liisa, Ahvenainen, Raija, Korkeala, Hannu
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 2000
Schlagworte:	Food Microbiology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91810/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10618228/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.1.223-229.2000
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