EFFECT OF RISING TEMPERATURES ON GROWTH AND SURVIVAL OF CLOSTRIDIUM-PERFRINGENS INDIGENOUS TO RAW BEEF

被引：7

作者：

SMITH, LB ^{[1
]}

BUSTA, FF ^{[1
]}

ALLEN, CE ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT ANIM SCI,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD PROTECTION | 1980年 / 43卷 / 07期

关键词：

D O I：

10.4315/0362-028X-43.7.520

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：520 / &

共 50 条

[1] GROWTH AND SURVIVAL OF CLOSTRIDIUM-PERFRINGENS DURING CONSTANTLY RISING TEMPERATURES
WILLARDSEN, RR
BUSTA, FF
ALLEN, CE
SMITH, LB
JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 470 - 475
[2] CLOSTRIDIUM-PERFRINGENS POPULATION-DYNAMICS DURING CONSTANT AND RISING TEMPERATURES IN BEEF
THOMPSON, DR
WILLARDSEN, RR
BUSTA, FF
ALLEN, CE
JOURNAL OF FOOD SCIENCE, 1979, 44 (03) : 646 - 651
[3] GROWTH OF CLOSTRIDIUM-PERFRINGENS IN 3 DIFFERENT BEEF MEDIA AND FLUID THIOGLYCOLLATE MEDIUM AT STATIC AND CONSTANTLY RISING TEMPERATURES
WILLARDSEN, RR
BUSTA, FF
ALLEN, CE
JOURNAL OF FOOD PROTECTION, 1979, 42 (02) : 144 - 148
[4] GROWTH AND SURVIVAL OF CLOSTRIDIUM-PERFRINGENS IN RARE BEEF PREPARED IN A WATER BATH
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EVANS, DA
BUCK, EM
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[5] THERMAL INACTIVATION OF CLOSTRIDIUM-PERFRINGENS AFTER GROWTH AT SEVERAL CONSTANT AND LINEARLY RISING TEMPERATURES
ROY, RJ
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[6] DETECTION OF ENTEROTOXIGENIC CLOSTRIDIUM-PERFRINGENS IN RAW BEEF BY POLYMERASE CHAIN-REACTION
BAEZ, LA
JUNEJA, VK
JOURNAL OF FOOD PROTECTION, 1995, 58 (02) : 154 - 159
[7] EFFECT OF SOY PROTEINS ON GROWTH OF CLOSTRIDIUM-PERFRINGENS
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SCHRODER, DJ
APPLIED MICROBIOLOGY, 1971, 22 (02) : 177 - &
[8] INCIDENCE AND VIABILITY OF CLOSTRIDIUM-PERFRINGENS IN GROUND BEEF
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FOSTER, JF
GANZ, WM
JOURNAL OF MILK AND FOOD TECHNOLOGY, 1974, 37 (12): : 622 - 623
[9] NONRADIOACTIVE COLONY HYBRIDIZATION ASSAY FOR DETECTION AND ENUMERATION OF ENTEROLOXIGENIC CLOSTRIDIUM-PERFRINGENS IN RAW BEEF
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JUNEJA, VK
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1995, 61 (02) : 807 - 810
[10] CLOSTRIDIUM-PERFRINGENS CELLS AND PHOSPHOLIPASE-C ACTIVITY AT CONSTANT AND LINEARLY RISING TEMPERATURES
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BUSTA, FF
JOURNAL OF FOOD SCIENCE, 1980, 45 (04) : 918 - 924

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