Programmed temperature control for inactivation of Clostridium perfringens spores in cooked chicken with different germinants-Reference-Cited by-同舟云学术

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Programmed temperature control for inactivation of Clostridium perfringens spores in cooked chicken with different germinants

Published:2024-10 Issue: Volume:61 Page:104625
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xiao Qing,Luo Huiting,Pan Qiong,Chen Conggui,Xu Baocai,Li Peijun^ORCID

Publisher

Elsevier BV

Reference54 articles.

1. Strategy to inactivate Clostridium perfringens spores in meat products;Akhtar;Food Microbiology,2009

2. Divalent cation signaling in Clostridium perfringens spore germination;Almatrafi;Microorganisms,2023

3. Bicarbonate and amino acids are co-germinants for spores of Clostridium perfringens type A isolates carrying plasmid-borne enterotoxin gene;Alnoman;Food Microbiology,2018

4. The inhibitory effects of sorbate and benzoate against Clostridium perfringens type A isolates;Alnoman;Food Microbiology,2015

5. Inactivation of Clostridium perfringens spores adhered onto stainless steel surface by agents used in a clean-in-place procedure;Alzubeidi;International Journal of Food Microbiology,2018

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