Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate

A dynamic model was developed to predict growth of Clostridium perfringens in cooked ground pork supplemented with salt (0–3% wt/wt) and sodium pyrophosphate (0–0.3% wt/wt) under varying temperatures. C. perfringens (NCTC 8238, NCTC 8239, and NCTC 10240) spores were heat shocked, cooled, and inocula...

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Veröffentlicht in:	Meat science 2021-10, Vol.180, p.108557-108557, Article 108557
Hauptverfasser:	Juneja, Vijay K., Osoria, Marangeli, Purohit, Anuj S., Golden, Chase E., Mishra, Abhinav, Taneja, Neetu K., Salazar, Joelle K., Thippareddi, Harshavardhan, Kumar, Govindaraj Dev
Format:	Artikel
Sprache:	eng
Schlagworte:	Clostridium perfringens Food safety Pork Predictive modeling
Online-Zugang:	Volltext
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