Involvement of Clostridium gasigenes and C. algidicarnis in ‘blown pack' spoilage of Brazilian vacuum-packed beef
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference51 articles.
1. Psychrophilic and psychrotrophic clostridia: sporulation and germination processes and their role in the spoilage of chilled, vacuum-packed beef, lamb and venison;Adam;International Journal of Food Science and Technology,2010
2. Influence of heat shrink treatments on the onset of clostridial “blown pack” spoilage of vacuum packed chilled meat;Bell;Food Research International,2001
3. Abattoir sources of psychrophilic clostridia causing blown pack spoilage of vacuum-packed chilled meats determined by culture-based and molecular detection procedures;Boerema;Letters in Applied Microbiology,2003
4. Possible involvement of psychrotolerant Enterobacteriaceae in blown pack spoilage of vacuum-packed raw meats;Brightwell;International Journal of Food Microbiology,2007
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