Growth and no-growth boundary of clostridium perfringens in cooked cured meats – a logistic analysis and development of critical control surfaces using a solid growth medium
This study was conducted to evaluate the effect of sodium nitrite (NaNO2, 100–200 ppm), sodium erythorbate (SE, 0–547 ppm), sodium tripolyphosphate (STPP, 0–0.5 %), and sodium chloride (NaCl, 2–3 %) on growth of C. perfringens using a solid growth medium and to develop a growth/no-growth boundary (c...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116362/1/116362.pdf http://psasir.upm.edu.my/id/eprint/116362/ https://linkinghub.elsevier.com/retrieve/pii/S0963996924007713 |
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