Welcome to the Predictive Microbiology Information Portal

ID (Added: 24-Aug-2009): 138
Source: Food Research Institute, University of Wisconsin
Type: Document
Title: Survival and Growth of Clostridium perfringens during the Cooling Step of Thermal Processing of Meat... (Adobe PDF)
URL: https://fri.wisc.edu/files/Briefs_File/cperfsurvivgrow.pdf
Description: Survival and Growth of Clostridium perfringens during the Cooling Step of Thermal Processing of Meat Products: A Review of the Scientific Literature
Format: Adobe PDF
Applies to: Organisms: Clostridium perfringens; Foods: Ready-to-Eat Meat and Poultry, Pork, Chicken, Beef