Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry
The 2021 FSIS Appendix B guidelines restrict cooling of meat and poultry products to limit the growth of Clostridium perfringens to no greater than 1-log. This study compared the effect of pH and salt on the growth of 3 sporeforming pathogens, Clostridium perfringens, Bacillus cereus, and Clostridiu...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2024-09-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/17650/ |
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