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Filtering by: Subject Meat -- Preservation Remove constraint Subject: Meat -- Preservation Committee Member Jin, Ling Remove constraint Committee Member: Jin, Ling

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  • Inactivation of Clostridium perfringens in Meat Products

    Creator:
    Alnoman, Maryam M.
    Abstract:
    Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...
    Resource Type:
    Dissertation
    Full Text:
    Meat Products Abstract approved: ______________________________________________________