Detection of Clostridium perfringens in yearling lamb meat (barbacoa), head, and gut tacos from public markets in Mexico City

Author： Natividad-Bonifacio Ivan Vazquez-Quinones Carlos Rodas-Suarez Oscar Fernandez Francisco Rodriguez-Solis Esteban Quinones-Ramirez Elsa Irma Vazquez-Salinas Carlos

Publisher： Taylor & Francis Ltd

ISSN： 1369-1619

Source： International Journal of Environmental Health Research, Vol.20, Iss.3, 2010-06, pp. : 213-217

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat

By Juneja V.K. Whiting R.C. Marks H.M. Snyder O.P.

Food Microbiology, Vol. 16, Iss. 4, 1999-08 ,pp. : 335-349

Elsevier

Access to resources Recommend Favorite

Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed

By Linares M. B. Cózar A. Garrido M. D. Vergara H.

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 7, 2012-11 ,pp. : 843-852

Informa Healthcare

Access to resources Recommend Favorite

Increased thermotolerance of Clostridium perfringens spores following sublethal heat shock

By Juneja V.K. Novak J.S. Huang L. Eblen B.S.

Food Control, Vol. 14, Iss. 3, 2003-04 ,pp. : 163-168

Elsevier

Access to resources Recommend Favorite

Estimation of growth of Clostridium perfringens in cooked beef under fluctuating temperature conditions

By Huang L.

Food Microbiology, Vol. 20, Iss. 5, 2003-10 ,pp. : 549-559

Elsevier

Access to resources Recommend Favorite

Measurement of Clostridium perfringens -toxin production by surface plasmon resonance immunoassay

By Hsieh H.V. Stewart B. Hauer P. Haaland P. Campbell R.

Vaccine, Vol. 16, Iss. 9, 1998-05 ,pp. : 997-1003

Elsevier

Access to resources Recommend Favorite