TY - JOUR AB - <p>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.</p> AU - Armitra Jackson, Gary Sullivan, Joseph G. Sebranek, James S. Dickson DA - 2010/1// DO - 10.31274/ans_air-180814-979 IS - 1 VL - 7 PB - Iowa State University Digital Press PY - 2010 TI - Use of Natural Ingredients to Control Growth of Clostridium perfringens on Frankfurters and Ham T2 - Iowa State University Animal Industry Report UR - https://www.iastatedigitalpress.com/air/article/id/7006/ ER -