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L'utilisation de la nisine et d'un traitement aux micro-ondes réduit l'excroissance de Clostridium sporogenes dans du boeuf précuit emballé sous vide.

Use of nisin and microwave treatment reduces Clostridium sporogenes outgrowth in precooked vacuum-packaged beef.

Auteurs : HAGUE M. A., KASTNER C. L., FUNG D. Y. C., KONE K., SCHWENKE J. R.

Type d'article : Article

Résumé

Samples were inoculated, vacuum packaged and stored at 4 or 10 deg C for 21 or 70 days. After 21 days of storage at 10 deg C, treatment reduced viable vegetable cell (VVC) counts by approximately 3 log cycles. After 70 days storage, VVC counts were higher (P less than 0.05) at 10 deg C than 4 deg C only for the control. However, at 4 deg C, VVC counts for each treatment were not different (P greater than 0.05) from those of the control. After 70 days of storage at 10 deg C, VVC counts were lower (P less than 0.05) for nisin, microwave and nisin + microwave treatments.

Détails

  • Titre original : Use of nisin and microwave treatment reduces Clostridium sporogenes outgrowth in precooked vacuum-packaged beef.
  • Identifiant de la fiche : 1998-3668
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 60 - n. 9
  • Date d'édition : 09/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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