Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef
- 1 September 2003
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 66 (9) , 1599-1603
- https://doi.org/10.4315/0362-028x-66.9.1599
Abstract
The effect of NaCl concentration and cooling rate on the ability of Clostridium perfringens to grow from spore inocula was studied with the use of a process that simulates the industrial cooking an...Keywords
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