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Updated: May 6, 2026

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在煮熟的肉中Clostridium perfringens的生长和不生长边界 - 使用固体生长介质进行逻辑分析和开发关键控制表面

Nurul Hawa Ahmad1, Lihan Huang2, Cheng-An Hwang2

  • 1Oak Ridge Institute for Science and Education (ORISE) Postdoctoral Fellow, Faculty of Food Science & Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

Food research international (Ottawa, Ont.)
|July 26, 2024
PubMed
概括

这项研究确定了诸如三聚酸 (STPP) 等关键成分,以及 erythorbate (SE) 与酸 (NaNO2) 和化 (NaCl) 的相互作用,以防止C. perfringens的生长. 这些发现有助于制定更安全的肉,防止食物中毒.

关键词:
抗微生物控制 抗微生物控制制的肉类制肉.增长的边界是增长的边界.后勤建模 后勤建模肉制品的配方 肉制品的配方

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