Nisin (NS), microwave (MW), and nisin plus microwave (NS + MW) treatments were applied to precooked beef semitendinosus muscles inoculated with spores of Clostridium sporogenes. Samples were then vacuum packaged and stored at 4°C or 10°C for 21 or 70 days. After 21 days of storage at 10°C, NS and NS + MW reduced viable vegetative cell (VVC) counts by approximately 3 log cycles compared to the control. After 70 days storage, VVC counts were higher (P < 0.05) at 10°C than 4°C only for the control. However, at 4°C, VVC counts for each treatment were not different (P > 0.05) from those of the control. After 70 days of storage at 10°C, VVC counts were lower (P < 0.05) for NS and NS + MW treatments than for the control.
Use of Nisin and Microwave Treatment Reduces Clostridium sporogenes Outgrowth in Precooked Vacuum-Packaged Beef
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MARGARET A. HAGUE, CURTIS L. KASTNER, DANIEL Y. C. FUNG, KARIM KONE, JAMES R. SCHWENKE; Use of Nisin and Microwave Treatment Reduces Clostridium sporogenes Outgrowth in Precooked Vacuum-Packaged Beef. J Food Prot 1 September 1997; 60 (9): 1072–1074. doi: https://doi.org/10.4315/0362-028X-60.9.1072
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