Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption

The objective of this study was to conduct QMRA (quantitative microbial risk assessment) of Clostridium perfringens through soy sauce consumption. Four hundred and ninety soy sauce samples from markets were analyzed to detect C. perfringens. Temperature and time were also measured during transportat...

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Detalles Bibliográficos
Autores principales: Seo, Yeongeun, Lee, Yewon, Kim, Sejeong, Ha, Jimyeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Rhee, Min Suk, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020920/
https://www.ncbi.nlm.nih.gov/pubmed/33841830
http://dx.doi.org/10.1002/fsn3.2182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020920/
https://www.ncbi.nlm.nih.gov/pubmed/33841830
http://dx.doi.org/10.1002/fsn3.2182

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