ShareInfluence 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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Indexing
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Themes:
Packaging;
Poultry - Keywords: Poultry; Clostridium; Modified atmosphere; Microbiology; Meat product; Packaging; Cooking; Growth; Turkey (poultry)
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