Growth/no growth boundary of Clostridium perfringens from spores in cooked meat: A logistic analysis-Reference-Cited by-同舟云学术

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Growth/no growth boundary of Clostridium perfringens from spores in cooked meat: A logistic analysis

Published:2018-02 Issue: Volume:266 Page:257-266
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Huang Lihan^ORCID,Li Changcheng,Hwang Cheng-An

Funder

USDA/NIFA

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference25 articles.

1. Growth of Clostridium perfringens in cooked chili during cooling;Blankenship;Appl. Environ. Microbiol.,1988

2. Clostridium perfringens and foodborne infections;Brynestad;Int. J. Food Microbiol.,2002

3. Improved medium for sporulation of Clostridium perfringens;Duncan;Appl. Microbiol.,1968

4. Clostridium perfringens type A food poisoning;Duncan;Infect. Immun.,1970

5. Fish and Fishery Products Hazards and Control Guidance;FDA-CFSAN,2011

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