Investigation of the Effectiveness of Disinfectants Used in Meat-Processing Facilities to Control Clostridium sporogenes and Clostridioides difficile Spores

Spore-forming bacteria are a major concern for the food industry as they cause both spoilage and food safety issues. Moreover, as they are more resistant than vegetative cells, their removal from the food processing environment may be difficult to achieve. This study investigated the efficacy of the...

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Detalles Bibliográficos
Autores principales: McSharry, Siobhán, Koolman, Leonard, Whyte, Paul, Bolton, Declan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234884/
https://www.ncbi.nlm.nih.gov/pubmed/34205779
http://dx.doi.org/10.3390/foods10061436

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234884/
https://www.ncbi.nlm.nih.gov/pubmed/34205779
http://dx.doi.org/10.3390/foods10061436

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