Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.

@article{SanchezPlata2005PredictiveMF,
  title={Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.},
  author={Marcos X. Sanchez-Plata and Alejandro Am{\'e}zquita and Erin E. Blankenship and Dennis E. Burson Burson and Vijay K Juneja and Harshavardhan Thippareddi},
  journal={Journal of food protection},
  year={2005},
  volume={68 12},
  pages={
          2594-605
        }
}
Spores of foodborne pathogens can survive traditional thermal processing schedules used in the manufacturing of processed meat products. Heat-activated spores can germinate and grow to hazardous levels when these products are improperly chilled. Germination and outgrowth of Clostridium perfringens spores in roast beef during chilling was studied following simulated cooling schedules normally used in the processed-meat industry. Inhibitory effects of organic acid salts on germination and… CONTINUE READING

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