Use of Natural Ingredients to Control Growth of Clostridium perfringens on Frankfurters and Ham
Three out of seven naturally cured frankfurter and naturally cured ham treatments with natural or clean label inhibitors showed no significantly greater (P<0.05) growth by inoculated Clostridium perfringens than that of the control. These results will be used to prepare guidelines for manufacturing these products in a manner that will achieve a safety level that is equivalent to traditionally cured meat products without altering the uniqueness of this category of processed meats.
Keywords: ASL R2492
How to Cite:
Jackson, A. & Sullivan, G. & Sebranek, J. G. & Dickson, J. S., (2010) “Use of Natural Ingredients to Control Growth of Clostridium perfringens on Frankfurters and Ham”, Iowa State University Animal Industry Report 7(1). doi: https://doi.org/10.31274/ans_air-180814-979