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The control of Clostridium botulinum during extended storage of pressure-treated, cooked chicken

Food control, v.37, 2014년, pp.104 - 108  

Linton, M. ,  Connolly, M. ,  Houston, L. ,  Patterson, M.F.

Abstract AI-Helper 아이콘AI-Helper

High pressure processing (HPP) is used as a post-process decontamination treatment to ensure that cooked chicken is free from Listeria monocytogenes and other food poisoning bacteria. However HPP does not inactivate bacterial endospores and the conditions in cooked chicken could support the growth o...

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