Growth dynamics of Clostridium perfringens superdormant spores in cooked ground pork under synergic treatment of heat and hydrostatic pressure

[Display omitted] •Heat shock (HS) combined with hydrostatic pressure (HP) effectively induces the germination of C. perfringens spores.•When HS and HP are combined with heat treatment (HT), C. perfringens spore counts are reduced by a maximum of approximately 3.8 log10 CFU/mL.•C. perfringens superd...

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Veröffentlicht in:	Food research international 2025-01, Vol.199, p.115375, Article 115375
Hauptverfasser:	Liao, Caihu, Wen, Yaoshen, Chai, Ziyue, Li, Wenjing, Cao, Yufang, Wu, Junhao, Chen, Yipei, Dong, Fangyun, Xie, Siyun
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Clostridium perfringens Clostridium perfringens - growth & development Colony Count, Microbial Cooking flow cytometry Food Handling - methods Food Microbiology food research ground pork Growth dynamics growth models heat Heat shock heat stress heat treatment high pressure treatment Hot Temperature Hydrostatic Pressure logit analysis Microbial Viability phase-contrast microscopy spores Spores, Bacterial - growth & development storage temperature Superdormant spores Swine
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