Related content

Occurrence of Anaerobic Bacterial, Clostridial, and Clostridium perfringens Spores in Raw Goose Livers from a Poultry Processing Plant in Hungary

By Turcsán Judit   Varga László   Turcsán Zsolt   Szigeti Jeno   Farkas László  

Journal of Food Protection, Vol. 64, Iss. 8, 2001-08 ,pp. : 1252-1254

International Association for Food Protection

Access to resources Recommend Favorite

Optimizing Sporulation of Clostridium perfringens

By de Jong A. E. I.   Beumer R. R.   Rombouts F. M.  

Journal of Food Protection, Vol. 65, Iss. 9, 2002-09 ,pp. : 1457-1462

International Association for Food Protection

Access to resources Recommend Favorite

Validation of Bacon Processing Conditions To Verify Control of Clostridium perfringens and Staphylococcus aureus

By Taormina Peter J.   Bartholomew Gene W.  

Journal of Food Protection, Vol. 68, Iss. 9, 2005-09 ,pp. : 1831-1839

International Association for Food Protection

Access to resources Recommend Favorite

Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork

By Juneja Vijay K.   Bari M. L.   Inatsu Y.   Kawamoto S.   Friedman Mendel  

Journal of Food Protection, Vol. 70, Iss. 6, 2007-06 ,pp. : 1429-1433

International Association for Food Protection

Access to resources Recommend Favorite

Levels and Enterotoxigenicity of Clostridium perfringens in Pozole, Tamales, and Birria

By Navarro-Hidalgo V.   Cabrera-Díaz E.   Zepeda H.   de la Garza Mota   Castillo A.   Torres-Vitela R.  

Journal of Food Protection, Vol. 68, Iss. 2, 2005-02 ,pp. : 331-335

International Association for Food Protection

Access to resources Recommend Favorite