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首页> Food research international (Ottawa, Ont.)> Growth dynamics of Clostridium perfringens superdormant spores in cooked ground pork under synergic treatment of heat and hydrostatic pressure.

Growth dynamics of Clostridium perfringens superdormant spores in cooked ground pork under synergic treatment of heat and hydrostatic pressure.

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作者： Caihu,Liao ^[1] ; Yaoshen,Wen ^[1] ; Ziyue,Chai ^[2] ; Wenjing,Li ^[3] ; Yufang,Cao ^[1] ; Junhao,Wu ^[1] ; Yipei,Chen ^[1] ; Fangyun,Dong ^[1] ; Siyun,Xie ^[4]

作者单位： Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region/School of Food Science and Technology, Shaoguan University, Shaoguan 512005, China. ^[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 510630, China. ^[2] Chemistry Analysis Division, Guangdong Shaoguan Supervision & Inspection Institute for Quality & Metrology, Shaoguan 512005, China. ^[3] Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region/School of Food Science and Technology, Shaoguan University, Shaoguan 512005, China. Electronic address: syxie@sgu.edu.cn. ^[4]

关键词 Clostridium perfringens Growth dynamics Heat shock Hydrostatic pressure Superdormant spores

主题词流体静力压(Hydrostatic Pressure);孢子, 细菌(Spores, Bacterial);产气荚膜梭菌(Clostridium perfringens);热温度(Hot Temperature);食品微生物学(Food Microbiology);动物(Animals);烹饪(Cooking);猪(Swine);集落计数, 微生物(Colony Count, Microbial);微生物生存能力(Microbial Viability);食品处理和加工(Food Handling)

DOI 10.1016/j.foodres.2024.115375

PMID 39658145

发布时间 2024-12-10

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Food research international (Ottawa, Ont.)

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