Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef
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- 作者：Yoon-Ki Hong<sup>bsup><sup> ; sup><sup>csup> ; Lihan Huang<sup>asup><sup> ; sup><sup>lihan.huang@ars.usda.gov" class="auth_mail" title="E-mail the corresponding authorsup> ; Won Byong Yoon<sup>bsup><sup> ; sup><sup>csup>
- 关键词：Clostridium sporogenes ; Growth kinetics ; Modeling
- 刊名：Food Control
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：471-477
- 全文大小：1145 K
文摘
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Growth of Clostridium sporogenes in cooked beef was investigated at different temperatures.
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Kinetic models were developed to describe the growth of C. sporogenes.
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C. sporogenes may potentially be used as a surrogate for proteolytic Clostridium botulinum in cooked meat.
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The models may potentially be used to examine the growth of proteolytic C. botulinum in cooked meat.