Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 122, Issue 3, Pages 333-335Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2007.12.006
Keywords
C. perfringens; spore resistance; food poisoning; SASP
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Previous work showed that C perfringens spores lacking the majority of alpha/beta-type small, acid-soluble spore proteins (SASPs) (termed alpha(-)beta(-) spores) exhibit greatly decreased resistance to moist heat and UV radiation. The current study demonstrated that these alpha(-)beta(-) spores had reduced resistance to hydrogen peroxide, hydrochloric acid, nitrous acid and formaldehyde. These results clearly demonstrate the important role of alpha/beta-type SASPs in the resistance of C perfringens spores to chemicals. (C) 2008 Elsevier B.V. All rights reserved.
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