Growth of Clostridium perfringens on Natural and Organic Frankfurters [report]

Armitra Jackson, Gary Sullivan, Joseph G. Sebranek, James S. Dickson
2009 unpublished
and Implications Eight of ten commercial brands of natural and organic frankfurters showed greater growth by inoculated Clostridium perfringens than that observed for conventionally-cured control frankfurters. These products also demonstrated a wide variation of inhibitory activity. This means that natural and organic processed meats may require additional protective measures in order to consistently provide the same level of safety from bacterial pathogens that is achieved by
more » ... y conventionally-cured meat products.
doi:10.31274/ans_air-180814-114 fatcat:na3tu6v2q5fqfcxmgrvx45cwqm