Influence of culture media on the recovery of psychrotrophic Clostridium spp. associated with the spoilage of vacuum-packed chilled meats

Author:

Broda Dorota M,De Lacy Karen M,Graham Bell R

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference32 articles.

1. Requirement for and sensitivity to lysozyme by Clostridium perfringens spores heated at ultrahigh temperatures;Adams;Appl. Microbiol.,1974

2. Effect of lysozyme on the recovery of heated Clostridium botulinum spores;Alderton;Appl. Microbiol.,1974

3. Psychrotrophic Clostridium spp. associated with `blown pack' spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casings;Broda;Int. J. Food Microbiol.,1996

4. Association of psychrotrophic Clostridium spp. with deep tissue spoilage of chilled vacuum-packed lamb;Broda;Int. J. Food Microbiol.,1996

5. Broda, D.M., De Lacy, K.M., Bell, R.G., 1997. Efficacy of heat and ethanol spore treatment for the isolation of psychrotrophic Clostridium spp. associated with the spoilage of chilled vacuum-packed meat. Int. J. Food Microbiol. (in press).

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