Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption-Reference-Cited by-同舟云学术

Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption

Published:2021-02-19 Issue:4 Volume:9 Page:2139-2146
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Seo Yeongeun¹^ORCID,Lee Yewon¹^ORCID,Kim Sejeong²^ORCID,Ha Jimyeong²^ORCID,Choi Yukyung²^ORCID,Oh Hyemin²^ORCID,Kim Yujin¹^ORCID,Rhee Min Suk³^ORCID,Yoon Yohan¹²^ORCID

Affiliation:

1. Department of Food and Nutrition Sookmyung Women's University Seoul Korea

2. Risk Analysis Research Center Sookmyung Women's University Seoul Korea

3. Department of Biotechnology College of Life Sciences and Biotechnology Korea University Seoul Korea

Funder

Ministry of Food and Drug Safety

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2182

Reference21 articles.

1. Occurrence of Clostridium perfringens in raw meat, poultry and meat spices and effect of sodium chloride and reduced pH on the outgrowth of their spores;Chhetri V. S.;Asian Journal of Microbiology Biotechnology & Environmental Sciences,2014

2. The effect of pH, sodium chloride, sodium nitrite and storage temperature on the growth of Clostridium perfringens and faecal streptococci in laboratory media

3. Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products†

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