Survival of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica in alternatively cured ham during cooking and process deviations
Author:
Funder
Foundation for Meat and Poultry Research and Education
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
1. Heat resistance of Listeria monocytogenes (phagovar 2389/2425/3274/2671/47/108/340): D-And z-values in ham;Carlier;Journal of Food Protection,1996
2. Is it 'natural'? Consumers, and lawyers, want to know;Creswell,2018
3. Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations;Cruzen;Meat Science,2022
4. Behavior of Clostridium perfringens at low temperatures;De Jong;International Journal of Food Microbiology,2004
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