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Influence of modified atmosphere packaging on growth of Clostridium perfringens in cooked turkey.

Author(s) : JUNEJA V. K., MARMER B. S., CALL J. E.

Type of article: Article

Summary

Growth of C. perfringens is slower in atmospheres containing 25-50% CO2, 20% O2 and 55-30% N2 at 15 and 28 deg C. Bacteria does not develop in cooked meat stored at 4 deg C for 28 days.

Details

  • Original title: Influence of modified atmosphere packaging on growth of Clostridium perfringens in cooked turkey.
  • Record ID : 1998-0371
  • Languages: English
  • Source: J. Food Saf. - vol. 16 - n. 2
  • Publication date: 1996

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