Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken-Reference-Cited by-同舟云学术

Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken

Published:2021-11 Issue: Volume:149 Page:110695
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Juneja Vijay K.,Xu Xinran,Osoria Marangeli,Glass Kathleen A.,Schill Kristin M.,Golden Max C.,Schaffner Donald W.^ORCID,Dev Kumar Govindaraj,Dunn Laurel^ORCID,Jadeja Ravi,Shrestha Subash^ORCID,Mishra Abhinav

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. Predicting the Safe Storage of Fresh Fish Under Modified Atmospheres with Respect to Clostridium botulinum Toxigenesis by Modeling Length of the Lag Phase of Growth;Baker;Journal of Food Protection,1990

4. A dynamic approach to predicting bacterial-growth in food [Article];Baranyi;International Journal of Food Microbiology,1994

5. Origin of bacterial spores contaminating foods;Carlin;Food Microbiology,2011

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1. Clostridium sporogenes as surrogate for proteolytic C. botulinum - Development and validation of extensive growth and growth-boundary model;Food Microbiology;2022-10

2. Raw vs. frozen pork “gyros”: Predicting simultaneous growth of pathogenic and spoilage microorganisms under commercially occurring roasting scenarios;Food Control;2022-07

3. Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork;Innovative Food Science & Emerging Technologies;2022-05