Literature DB >> 4327675

Clostridium perfringens related to roast beef cooking, storage, and contamination in a fast food service restaurant.

F L Bryan, E G Kilpatrick.   

Abstract

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Year:  1971        PMID： 4327675      PMCID： PMC1529934          DOI： 10.2105/ajph.61.9.1869

Source DB:  PubMed          Journal:  Am J Public Health        ISSN： 0090-0036            Impact factor:   9.308


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  4 in total

1.  Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing.

Authors:  M Woodburn; C H Kim
Journal:  Appl Microbiol       Date:  1966-11

2.  Food poisoning caused by heat-sensitive Clostridium welchii. A report of five recent outbreaks.

Authors:  R G Sutton; B C Hobbs
Journal:  J Hyg (Lond)       Date:  1968-03

3.  Effect of cookery and holding on hams and turkey rolls contaminated with Clostridium perfringens.

Authors:  D H Strong; N M Ripp
Journal:  Appl Microbiol       Date:  1967-09

4.  Food poisoning in England and Wales, 1966.

Authors:  E Vernon
Journal:  Mon Bull Minist Health Public Health Lab Serv       Date:  1967-12
  4 in total
  2 in total

1.  The effect of two methods of cooking and cooling on Clostridium welchii and other bacteria in meat.

Authors:  R G Sutton; M Kendall; B C Hobbs
Journal:  J Hyg (Lond)       Date:  1972-09

2.  Assessment of the sanitary effectiveness of holding temperatures on beef cooked at low temperature.

Authors:  D F Brown; R M Twedt
Journal:  Appl Microbiol       Date:  1972-10
  2 in total

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