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Post-packaging pasteurization reduces Clostridium perfringens and other bacteria in precooked vacuum-packaged beef loin chunks.

Author(s) : COOKSEY K., KLEIN B. P., MCKEITH F. K., BLASCHEK H. P.

Type of article: Article

Summary

Precooked beef loin chunks were vacuum packaged after inoculation with Clostridium perfringens. Chunks were either pasteurized or non pasteurized and stored at 4 deg C for up to 85 days. The development of Clostridium and other microorganisms during storage was discussed. It is concluded that pasteurization increased the shelf life.

Details

  • Original title: Post-packaging pasteurization reduces Clostridium perfringens and other bacteria in precooked vacuum-packaged beef loin chunks.
  • Record ID : 1994-1001
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 2
  • Publication date: 1993/03
  • Document available for consultation in the library of the IIR headquarters only.

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