当前位置：
X-MOL 学术
›
Food Control
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
An investigation of the survival and/or growth of Clostridioides (Clostridium) difficile in beef stored under aerobic, anaerobic and commercial vacuum packaging conditions at 2 °C and 20 °C
Food Control ( IF 5.6 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.foodcont.2020.107475 Siobhán McSharry , Leonard Koolman , Paul Whyte , Declan Bolton
Food Control ( IF 5.6 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.foodcont.2020.107475 Siobhán McSharry , Leonard Koolman , Paul Whyte , Declan Bolton
Abstract Although primarily considered to be a nosocomial infection, there is mounting evidence that food, including beef products, may be a source of Clostridioides (Clostridium) difficile. The objective of this study was to investigate the behaviour of this pathogen under atmospheric and temperature conditions that may be encountered in vacuum packaged retail beef. Inoculated steaks were stored in air, in low (950 cm3/m2·d· bar), medium (
中文翻译：
对在 2°C 和 20°C 的有氧、厌氧和商业真空包装条件下储存的牛肉中艰难梭菌（Clostridium difficile）的存活和/或生长进行调查
摘要 尽管主要被认为是院内感染，但越来越多的证据表明，包括牛肉制品在内的食物可能是艰难梭菌 (Clostridium) 的来源。本研究的目的是调查这种病原体在真空包装零售牛肉中可能遇到的大气和温度条件下的行为。接种的牛排在空气中、低（950 cm3/m2·d·bar）、中（
更新日期：2021-01-01
中文翻译：
对在 2°C 和 20°C 的有氧、厌氧和商业真空包装条件下储存的牛肉中艰难梭菌（Clostridium difficile）的存活和/或生长进行调查
摘要 尽管主要被认为是院内感染，但越来越多的证据表明，包括牛肉制品在内的食物可能是艰难梭菌 (Clostridium) 的来源。本研究的目的是调查这种病原体在真空包装零售牛肉中可能遇到的大气和温度条件下的行为。接种的牛排在空气中、低（950 cm3/m2·d·bar）、中（
京公网安备 11010802027423号