Effect of Temperature, Solute and pH on the Tolerance of Clostridium perfringens to Reduced Water Activities
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5), 1754-1755
- https://doi.org/10.1111/j.1365-2621.1982.tb05034.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Oxidation-Reduction Potential and Growth of Clostridium perfringens and Pseudomonas fluorescens1Applied Microbiology, 1970
- Combined Effect of Salt Concentration and Redox Potential of the Medium on the Initiation of Vegetative Growth byClostridium welchiiJournal of Applied Bacteriology, 1969
- Growth, Sporulation, and Germination of Clostridium perfringens in Media of Controlled Water Activity1Applied Microbiology, 1969
- Pouch Method for the Isolation and Enumeration of ClostridiaApplied Microbiology, 1965
- Quantitation of Clostridium perfringens in FoodsApplied Microbiology, 1962