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Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.

Author(s) : LINDSTRÖM M., MOKKILA M., SKYTTÄ E., et al.

Type of article: Article

Summary

Mild processing temperatures did not eliminate nonproteolytic Clostridium botulinum in this study on sous vide meat products stored at 4 or 8 °C. That treatment needs to be adapted for each product to ensure safety in relation to Clostridium botulinum.

Details

  • Original title: Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.
  • Record ID : 2002-1402
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 6
  • Publication date: 2001/06
  • Document available for consultation in the library of the IIR headquarters only.

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