(Symposium on Bacterial Spores: Paper VI). Arrest of Growth from Spores in Semi‐preserved Foods

Duncan, Charles L.

doi:10.1111/j.1365-2672.1970.tb05234.x

Search citation statements

Order By: Relevance

Paper Sections

Select...

Inhibition Of Recovery1

Results1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1970

1986

Publication Types

Select...

Article7

Relationship

Self Cite0

Independent7

Authors

Journals

Cited by 12 publications

(2 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The deliberate inhibition of recovery might be regarded as part of this topic, therefore much of the ground covered in detail by Duncan & Foster (1970) in their contribution to this symposium could be considered complementary to the coverage in this paper.…”

Section: Inhibition Of Recoverymentioning

confidence: 99%

(Symposium on Bacterial Spores: Paper VII). Recovering Spores Damaged by Heat, Ionizing Radiations or Ethylene Oxide

Roberts

1970

Journal of Applied Bacteriology

View full text Add to dashboard Cite

Section: Inhibition Of Recoverymentioning

confidence: 99%

(Symposium on Bacterial Spores: Paper VII). Recovering Spores Damaged by Heat, Ionizing Radiations or Ethylene Oxide

Roberts

1970

Journal of Applied Bacteriology

View full text Add to dashboard Cite

“…Our data indicate that a 10-min treatment at 121 C C was effective in extending the microbiological stability of pasteurized ham under refrigerated storage. Low storage temperatures contribute significantly to safety and stability of cured meat products (1,7,14). Refrigerated storage temperatures tend to inhibit growth of spoilage bacteria as well as spore germination.…”

Section: Resultsmentioning

confidence: 99%

Microbiological Stability of Pasteurized Ham Subjected to a Secondary Treatment in Retort Pouches

Delaquis

Baker

McCurdy

1986

Journal of Food Protection

View full text Add to dashboard Cite

A ham processing procedure consisting of pasteurizing, packaging in retort pouches, and subjecting the hams to a secondary heat treatment was evaluated as a method of increasing microbial stability. Pasteurized hams reheated at 121°C for 10 min and stored at 1±1°C or 6±1°C showed no microbial growth after 6 or 12 months of storage. The number of microorganisms in pasteurized hams not receiving the secondary heat treatment ranged from 103/g to >108/g and from 102 to >108/cm2 on the surface after 3 to 5 months of storage. Pasteurized hams that had been inoculated with Clostridium sporogenes spores before pasteurization followed by a secondary heat treatment at 121°C for 10 min showed a delay in the occurrence of swollen packages when stored at room temperature compared to hams not receiving the secondary heat treatment. However, the secondary heat treatment did not prevent spoilage of hams. Ham that has not been treated to eliminate spores should be refrigerated.

show abstract

Effect of pH, Salt and Nitrite in Heat Processed Meat on Destruction and Out-growth of P.A. 3679

Nordin¹,

Burke²,

Webb³

et al. 1975

Canadian Institute of Food Science and Technology Journal

View full text Add to dashboard Cite

(Symposium on Bacterial Spores: Paper VI). Arrest of Growth from Spores in Semi‐preserved Foods

Cited by 12 publications

References 28 publications

(Symposium on Bacterial Spores: Paper VII). Recovering Spores Damaged by Heat, Ionizing Radiations or Ethylene Oxide

(Symposium on Bacterial Spores: Paper VII). Recovering Spores Damaged by Heat, Ionizing Radiations or Ethylene Oxide

Microbiological Stability of Pasteurized Ham Subjected to a Secondary Treatment in Retort Pouches

Effect of pH, Salt and Nitrite in Heat Processed Meat on Destruction and Out-growth of P.A. 3679

Contact Info

Product

Resources

About