Heat Resistance of Bacteria Isolated from Spoiled <i>Shotturu</i>
نویسندگان
چکیده
منابع مشابه
Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey.
Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pathogen risk related to surviving mesophilic bacterial spores. LACF are also oft...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1990
ISSN: 0021-5392,1349-998X
DOI: 10.2331/suisan.56.361