%0 Journal Article
%T Clean Label Solution for the Control of Clostridium botulinum in Cooked Meats ¨C A Case Study
%A McCusker
%A Matthew
%J -
%D 2019
%R 10.31727/m.21.3.2
%X Sa£żetak Clostridium botulinum bacteria may be of concern in raw and cooked refrigerated meat products with a shelf-life greater than 10 days, for which strict cold-chain management cannot be guaranteed. This case study describes the testing of a new proprietary clean-label system from Kerry Taste & Nutrition, Rosal XB, for the inhibition of C. botulinum spore germination in a number of cooked poultry products. Products were inoculated with non-proteolytic strains of C. botulinum under modified atmosphere packaging (MAP) conditions. They were stored under simulated cold-chain conditions and assayed for C. botulinum growth at appropriate intervals. Research results demonstrated that under the test conditions, products can achieve a shelf-life of 25 days, without the risk of C. botulinum growth
%K clean label
%K Clostridium botulinum
%K cooked meat products
%U https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=322816