Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork-Reference-Cited by-同舟云学术

Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork

Published:2022-05 Issue: Volume:77 Page:102960
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Juneja Vijay K.,Sidhu Gaganpreet,Xu Xinran,Osoria Marangeli,Glass Kathleen A.,Schill Kristin M.,Golden Max C.,Schaffner Donald W.,Kumar Govindaraj D.,Shrestha Subash,Singh Manpreet,Mishra Abhinav

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

1. Clostridium: Occurrence and detection of Clostridium botulinum and botulinum neurotoxin;Austin;Encyclopedia of Food and Health.,2016

2. Pathogens of interest to the pork industry: A review of research on interventions to assure food safety;Baer;Comprehensive Reviews in Food Science and Food Science Safety,2013

3. A dynamic approach to predicting bacterial growth in food;Baranyi;International Journal of Food Microbiology,1994

4. National botulism surveillance summary, 2017;CDC (Centers for Disease Control and Prevention),2019

5. Root mean square error (RMSE) or mean absolute error (MAE)? -arguments against avoiding RMSE in the literature;Chai;Geoscientific Model Development,2014

Cited by 2 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. Delving into Agri-Food Waste Composition for Antibacterial Phytochemicals;Metabolites;2023-05-07

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