The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a ‘sous-vide’ beef goulash under temperature abuse

Author:

Aran Necla

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference49 articles.

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2. Foodborne disease outbreaks in the United States, 1973–1987: pathogens, vehicles and trends;Bean;J. Food Prot.,1990

3. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory acceptable servelat sausage and cooked ham stored at 4°C;Blom;Int. J. Food Microbiol.,1997

4. Chavez, L., Gionotti, A., Torriani, S., Guerzoni, M.E., 1997. Evaluation of the safety and prediction of the shelf-life of vacuum cooked foods (quoted in FSTA, Current 1990–1998/12, accession number 1998-02-C0222).

5. Review: sous vide cook-chill technology;Church;Int. J. Food Sci. Technol.,1993

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