ShareDelaying toxigenesis of Clostridium botulinum by sodium lactate in "sous-vide" products.
Author(s) : MENG J., GENIGEORGIS C. A.
Type of article: Article
Summary
Effects of sodium lactate concentration and storage temperature on the toxigenesis of proteolytic and non-proteolytic strains of C. botulinum in three types of vacuum products (beef, chicken breast and salmon). The increase in lactate contents and the temperature lowering delay the toxin production by C. botulinum.
Details
- Original title: Delaying toxigenesis of Clostridium botulinum by sodium lactate in "sous-vide" products.
- Record ID : 1995-2395
- Languages: English
- Source: Lett. appl. Microbiol. - vol. 19 - n. 1
- Publication date: 1994
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Indexing
- Themes: Precooked food
- Keywords: Prepared food; Food; Clostridium; Microbiology; Botulism; Vacuum; Toxin; Pathogen; Additive
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