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Inactivation of Clostridium perfringens C1 Spores by the Combination of Mild Heat and Lactic Acid
Clostridium perfringens is a major pathogen causing foodborne illnesses. In this experiment, the inactivation effects of heat and lactic acid (LA) treatments on C. perfringens spores was investigated. Heat treatment (80 °C, 90 °C and 100 °C), LA (0.5% and 1%), and combined LA and heat treatments for...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735559/ https://www.ncbi.nlm.nih.gov/pubmed/36496579 http://dx.doi.org/10.3390/foods11233771 |