ShareInfluence of cooling rate on outgrowth of Clostridium perfringens spores in cooked ground beef.
Author(s) : JUNEJA V. K., SNYDER O. P., CYGNAROWICZ-PROVOST M.
Type of article: Article
Summary
The study indicated that pasteurized cooked beef must be cooled to 7.2 deg C in 15 h or less to prevent C. perfringens foodborne disease outbreaks.
Details
- Original title: Influence of cooling rate on outgrowth of Clostridium perfringens spores in cooked ground beef.
- Record ID : 1996-0322
- Languages: English
- Source: Journal of Food Protection - vol. 57 - n. 12
- Publication date: 1994/12
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Cooling rate; Clostridium; Microbiology; Meat; Chilling; Beef; Cooking
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Effects of chilling rate on outgrowth of Clostr...
- Author(s) : DANLER R. J., BOYLE E. A. E., KASTNER C. L., et al.
- Date : 2003/03
- Languages : English
- Source: Journal of Food Protection - vol. 66 - n. 3
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COMPUTER-ASSISTED IDENTIFICATION OF MICROFLORA ...
- Author(s) : LEE C. Y., FUNG D. Y. C., KASTNER C. L.
- Date : 1985
- Languages : English
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INFLUENCE DU POIDS, DE LA CONFORMATION ET DE L'...
- Author(s) : LETANG G., SORNAY J., VALIN C.
- Date : 1983/09
- Languages : French
- Source: Ind. aliment. agric. - vol. 100 - n. 9
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Heat transfer characteristics of cooked meats u...
- Author(s) : SUN D. W., WANG L.
- Date : 2000/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 23 - n. 7
- Formats : PDF
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Potential for growth from spores of Bacillus ce...
- Author(s) : JUNEJA V. K., SNYDER O. P. Jr, MARMER B. S.
- Date : 1997/03
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 3
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