Growth Potential of Clostridium perfringens during Cooling of Cooked Meats

By Taormina Peter J.   Dorsa Warren J.  

Journal of Food Protection, Vol. 67, Iss. 7, 2004-07 ,pp. : 1537-1547

International Association for Food Protection

Access to resources Recommend Favorite

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridiumperfringens during Cooling of Deli-Style Turkey Breast

By  

Journal of Food Protection, Vol. 78, Iss. 5, 2015-01 ,pp. : 946-953

International Association for Food Protection

Access to resources Recommend Favorite

Inhibition of Germination and Outgrowth of Clostridium perfringens Spores by Lactic Acid Salts during Cooling of Injected Turkey

By Velugoti Padmanabha Reddy   Bohra Lalit K.   Juneja Vijay K.   Thippareddi Harshavardhan  

Journal of Food Protection, Vol. 70, Iss. 4, 2007-04 ,pp. : 923-929

International Association for Food Protection

Access to resources Recommend Favorite

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

By Golden Neal J.   Crouch Edmund A.   Latimer Heejeong   Kadry Abdel-Razak   Kause Janell  

Journal of Food Protection, Vol. 72, Iss. 7, 2009-07 ,pp. : 1376-1384

International Association for Food Protection

Access to resources Recommend Favorite

Predictive Model for Clostridium perfringens Growth in Roast Beef during Cooling and Inhibition of Spore Germination and Outgrowth by Organic Acid Salts

By Sánchez-Plata Marcos X.   Amézquita Alejandro   Blankenship Erin   Burson Dennis E.   Juneja Vijay   Thippareddi Harshavardhan  

Journal of Food Protection, Vol. 68, Iss. 12, 2005-12 ,pp. : 2594-2605

International Association for Food Protection

Access to resources Recommend Favorite