Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.
Sabah
J R
JR
Division of Biology, Department of Animal Science and Industry, Kansas State University, Manhattan, Kansas 66506, USA. jrs3849@ksu.edu
Juneja
V K
VK
Fung
D Y C
DY
D000818:Animals; D002417:Cattle; D002951:Citrates / Q000494:pharmacology*; D003016:Clostridium perfringens / Q000187:drug effects / Q000254:growth & development*; D015169:Colony Count, Microbial; D004336:Drug Antagonism; D004357:Drug Synergism; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D008461:Meat Products / Q000382:microbiology*; D000077559:Sodium Citrate; D019354:Sodium Lactate / Q000494:pharmacology*; D017365:Spices; D013171:Spores, Bacterial / Q000187:drug effects / Q000254:growth & development; D013696:Temperature; D013997:Time Factors
D002951:Citrates; D000077559:Sodium Citrate; D019354:Sodium Lactate