Incidence of Clostridium perfringens in American Foods1
AUTOR(ES)
Strong, Dorothy H.
RESUMO
Food samples were examined for the presence of Clostridium perfringens. A medium described by Mossel and later modified by Angelotti et al. was used for the detection and enumeration of C. perfringens. The incidence of C. perfringens observed in the foods examined was 6.1%. C. perfringens was recovered from 2.7% of the commercially prepared frozen foods, 3.8% of fruits and vegetables, 5.0% of spices, 1.8% of home-prepared foods, and 16.4% of raw meat, poultry, and fish.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1057935Documentos Relacionados
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