Growth and no-growth boundary of clostridium perfringens in cooked cured meats – a logistic analysis and development of critical control surfaces using a solid growth medium

Growth and no-growth boundary of clostridium perfringens in cooked cured meats – a logistic analysis and development of critical control surfaces using a solid growth medium

This study was conducted to evaluate the effect of sodium nitrite (NaNO2, 100–200 ppm), sodium erythorbate (SE, 0–547 ppm), sodium tripolyphosphate (STPP, 0–0.5 %), and sodium chloride (NaCl, 2–3 %) on growth of C. perfringens using a solid growth medium and to develop a growth/no-growth boundary (c...

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Bibliographic Details
Main Authors: Ahmad, Nurul Hawa, Huang, Lihan, Hwang, Cheng An
Format: Article
Language:English
Published: Elsevier 2024
Online Access:http://psasir.upm.edu.my/id/eprint/116362/
http://psasir.upm.edu.my/id/eprint/116362/1/116362.pdf

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