Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations
Author:
Funder
Foundation for Meat and Poultry Research and Education
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
1. Evaluating microbial safety of slow partial-cooking processes for bacon: Use of a predictive tool based on small-scale isothermal meat inoculation studies;Burnham;Journal of Food Protection,2006
2. The effect of nitrite on the growth of pathogens during manufacture of dry and semi-dry sausage;Collins-Thomson;Canadian Institute of Food Science and Technology Journal,1984
3. Improved medium for sporulation of Clostridium perfringens;Duncan;Applied Microbiology,1968
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Application of interaction models in predicting the simultaneous growth of Staphylococcus aureus and different concentrations of background microbiota in Chinese-style braised beef;Meat Science;2023-06
2. Attachment characteristics and kinetics of biofilm formation by Staphylococcus aureus on ready‐to‐eat cooked beef contact surfaces;Journal of Food Science;2023-05-09
3. Survival of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica in alternatively cured ham during cooking and process deviations;LWT;2022-06
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