The effect of storage temperature and inoculum level on the time of onset of âblown packâ spoilage-Reference-Cited by-同舟云学术

The effect of storage temperature and inoculum level on the time of onset of âblown packâ spoilage

Published:2010-02 Issue:2 Volume:108 Page:532-539
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:

Author:

Moschonas G.,Bolton D.J.,Sheridan J.J.,McDowell D.A.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2009.04455.x/fullpdf

Reference32 articles.

1. Effects of inoculum level and pressure pulse on the inactivation of Clostridium sporogenes spores by pressure-assisted thermal processing;Ahn;J Microbiol Biotechnol,2007

2. Influence of heat shrink treatments on the onset of clostridial ââblown packââ spoilage of vacuum packed chilled meat;Bell;Food Res Intern,2001

3. An explanation for the effect of inoculum size on MIC and the growth/no growth interface;Bidlas;Int J Food Microbiol,2008

4. Influence of peroxyacetic acid-based carcass rinse on the onset of âblown packâ spoilage in artificially inoculated vacuum-packed chilled beef;Boerema;J Food Prot,2007

5. Possible involvement of psychrotolerant Enterobacteriaceae in blown pack spoilage of vacuum-packaged raw meats;Brightwell;Int J Food Microbiol,2007

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