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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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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Assessing the performance of Clostridium perfri...
- Author(s) : MOHR T. B., JUNEJA V. K., THIPPAREDDI H., et al.
- Date : 2015/08
- Languages : English
- Source: Journal of Food Protection - vol. 78 - n. 8
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Nachweis von Blown Pack verursachenden Bakterie...
- Author(s) : PICHNER R., ZIEGLER E., ECKARDT S., et al.
- Date : 2012
- Languages : German
- Source: Fleischwirtschaft - vol. 92 - n. 9
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Use of organic acids for the control of Clostri...
- Author(s) : SABAH J. R., THIPPAREDDI H., MARSDEN J. L., et al.
- Date : 2003/08
- Languages : English
- Source: Journal of Food Protection - vol. 66 - n. 8
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