Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridiumperfringens Outgrowth during Cooling of Deli-Style Turkey Breast

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Journal of Food Protection, Vol. 78, Iss. 8, 2015-01 ,pp. : 1527-1535

International Association for Food Protection

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

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

International Association for Food Protection

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Low Occurrence of Clostridium difficile in Fecal Samples of Healthy Calves and Pigs at Slaughter and in Minced Meat in Switzerland

By Hoffer E.   Haechler H.   Frei R.   Stephan R.  

Journal of Food Protection, Vol. 73, Iss. 5, 2010-05 ,pp. : 973-975

International Association for Food Protection

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Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

By Kalinowski Robin M.   Tompkin R. Bruce   Bodnaruk Peter W.   Pruett W. Payton  

Journal of Food Protection, Vol. 66, Iss. 7, 2003-07 ,pp. : 1227-1232

International Association for Food Protection

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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

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