Article

Clostridium perfringens: hazards in new generation foods

2002-06-01

Abstract excerpt

The retail increase in refrigerated ready-to-eat foods provides an exploitable environment suitable for an opportunistic pathogen such as Clostridium perfringens. The microorganism, in spite of a requirement for 13 essential amino acids, an optimal growth range of 43–45 °C, pH range 5–8, and a substrate water activity range of 0.93–0.97, can be found to be ubiquitously viable in food, water and air. Survival under...

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Identifiers and source

Literature Corpus work: 3326b528-b4b4-56f2-bae0-6e5f32bb4433
DOI: 10.1016/s1466-8564(02)00011-5

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