Inhibition of Growth of Nonproteolytic Clostridium botulinum Type B in Sous Vide Cooked Meat Products Is Achieved by Using Thermal Processing but Not Nisin

Author： Lindström Miia   Mokkila Mirja   Skyttä Eija   Hyytiä-Trees Eija   Lähteenmäki Liisa   Hielm Sebastian   Ahvenainen Raija   Korkeala Hannu  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.64, Iss.6, 2001-06, pp. : 838-844

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