The effect of peroxyacetic acid-based sanitizer, heat and ultrasonic waves on the survival of Clostridium estertheticum spores in vitro-Reference-Cited by-同舟云学术

The effect of peroxyacetic acid-based sanitizer, heat and ultrasonic waves on the survival of Clostridium estertheticum spores in vitro

Published:2007-09 Issue:3 Volume:45 Page:336-341
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Broda D.M.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2007.02196.x/fullpdf

Reference17 articles.

1. Anon. (2003 ) Part 173 - Secondary direct food additives permitted in food for human consumption. US Food and Drug Administration, Code of Federal Regulations Title 21, 173.370 . Washington, DC: Government Printing Office.

2. Efficacy of Oxonia Active Against Selected Spore Formers†

3. Abattoir sources of psychrophilic clostridia causing blown pack spoilage of vacuum-packed chilled meats determined by culture-based and molecular detection procedures

4. Clostridium gasigenes sp. nov., a psychrophile causing spoilage of vacuum-packed meat.

5. The abattoir source of culturable psychrophilic Clostridium spp. causing 'blown pack' spoilage of vacuum-packed chilled venison

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