ShareEffects of nisin and temperature on survival, growth, and enterotoxin production characteristics of psychrotrophic Bacillus cereus in beef gravy.
Author(s) : BEUCHAT L. R., CLAVERO M. R. S., JAQUETTE C. B.
Type of article: Article
Summary
Results indicate that as little as 1 microgram of nisin/milliliter may be effective in inhibiting or retarding growth of and diarrheal enterotoxin production by vegetative cells and spores of psychrotrophic B. cereus in beef gravy at 8 deg C, a temperature exceeding that recommended for storage or for most unpasteurized, ready-to-serve meat products.
Details
- Original title: Effects of nisin and temperature on survival, growth, and enterotoxin production characteristics of psychrotrophic Bacillus cereus in beef gravy.
- Record ID : 1998-1082
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 63 - n. 5
- Publication date: 1997/05
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Beef; Survival; Meat product; Inhibition
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