A four-year survey of blown pack spoilageClostridium estertheticumandClostridium gasigeneson beef primal cuts

Effects of Temperature and pH on the Growth of Bacteria Isolated from Blown Packs of Vacuum-Packaged Beef

(2016) XIANQIN YANG et al.   JOURNAL OF FOOD PROTECTION

Detection of cold-tolerant clostridia other than Clostridium estertheticum in raw vacuum-packed chill-stored meat

(2011) Laura Cavill et al.   FOOD MICROBIOLOGY

Psychrophilic and psychrotrophic clostridia: sporulation and germination processes and their role in the spoilage of chilled, vacuum-packaged beef, lamb and venison

(2010) Katharine H. Adam et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Isolation and sources of ‘blown pack’ spoilage clostridia in beef abattoirs

(2009) G. Moschonas et al.   JOURNAL OF APPLIED MICROBIOLOGY

Sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed chilled meats, as determined by PCR amplification procedure

(2009) D.M. Broda et al.   JOURNAL OF APPLIED MICROBIOLOGY

A CASE OF “BLOWN PACK” MEAT LINKED TOCLOSTRIDIUM ESTERTHETICUMIN IRELAND

(2009) B. BYRNE et al.   JOURNAL OF FOOD SAFETY

Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat

(2007) Rhys J. Jones et al.   FOOD MICROBIOLOGY