The AA aim was to value the survival and the growth of Clostridium botulinum type E, which can not produce toxin, and of Clostridium sporogenes added to gluten free white bread and packaged in modified atmosphere for 120 days at room temperature (25°C) and at 37°C. Data demonstrated that both micro-organisms can not grow in the bread at both temperatures. Probably the Water Activity, less than 0.95, of the tested breads did not allowed the growth of both micro-organisms.
Sviluppo di Clostridium botulinum e Clostridium sporogenes in pane confezionato in atmosfera modificata.
COMI, Giuseppe;IACUMIN, Lucilla;
2002-01-01
Abstract
The AA aim was to value the survival and the growth of Clostridium botulinum type E, which can not produce toxin, and of Clostridium sporogenes added to gluten free white bread and packaged in modified atmosphere for 120 days at room temperature (25°C) and at 37°C. Data demonstrated that both micro-organisms can not grow in the bread at both temperatures. Probably the Water Activity, less than 0.95, of the tested breads did not allowed the growth of both micro-organisms.File in questo prodotto:
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