Growth of Clostridium sporogenes and Staphylococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride-Reference-Cited by-同舟云学术

Growth of Clostridium sporogenes and Staphylococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride

Published:2006-08-25 Issue:2 Volume:50 Page:304-307
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

WHITING R. C.,BENEDICT R. C.,KUNSCH C. A.,BLALOCK D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13387.x/fullpdf

Reference21 articles.

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2. Assessment of botulism hazards from cured meats;Hauschiid;Food Technol.,1982

3. Review of the potential hazard from botulism in cured meat;HoIley;Can. Inst. Food Sci. Technol. J.,1981

4. Some observations on a Perigo-type inhibition of Clostridium botulinurn in a simplified medium;Huhtanen;J. Milk Food Technol.,1975

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1. Strategies for the reduction of salt in food products;Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being;2023

2. Behaviour and enterotoxin production by Staphylococcus aureus during the manufacture and ripening of raw goats' milk lactic cheeses;Journal of Dairy Research;1998-05

3. Use of Nisin and Microwave Treatment Reduces Clostridium sporogenes Outgrowth in Precooked Vacuum-Packaged Beef;Journal of Food Protection;1997-09-01

4. Reducing salt (sodium) levels in processed meat, poultry and fish products;Production and Processing of Healthy Meat, Poultry and Fish Products;1997

5. Growth of Staphylococcus aureus and Synthesis of Enterotoxin During Ripening of Experimental Manchego-Type Cheese;Journal of Dairy Science;1992-01