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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Autori principali: Hyytiä-Trees, Eija, Skyttä, Eija, Mokkila, Mirja, Kinnunen, Arvo, Lindström, Miia, Lähteenmäki, Liisa, Ahvenainen, Raija, Korkeala, Hannu
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology 2000
Soggetti:
Food Microbiology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC91810/
https://ncbi.nlm.nih.gov/pubmed/10618228
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