- ID (Added: 16-Aug-2024)
- 181
- Source
- Journal of Food Protection
- Type
- Website
- Title
- Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Pr... (Website)
- Description
- An assessment of the risk of illness associated with Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products was completed to estimate the effect on the annual frequency of illnesses of changing the allowed maximal 1-log growth of C. perfringens during stabilization (cooling after the manufacturing heat step).
- Format
- Website
- Applies to
- Organisms: Clostridium perfringens
- Foods: Ready-to-Eat Meat and Poultry, Poultry, Pork, Chicken, Beef
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