Article

High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry

2016-02-01

Abstract excerpt

The spores of Clostridium perfringens can survive and grow in cooked/pasteurized meat, especially during the cooling of large portions. In this study, 600MPa high pressure thermal processing (HPTP) at 75°C for the inactivation of C. perfringens spores was compared with 75°C thermal processing alone. The HPTP enhanced the inactivation of C. perfringens spores in beef slurry, resulting in 2.2 log reductions for HPTP...

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Identifiers and source

Literature Corpus work: cdec05c9-0efe-5ed3-8a59-0b2b6f1e3a0f
DOI: 10.1016/j.ifset.2015.12.021

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