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National Agricultural Library
U.S. Department of Agriculture
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  4. Inhibition of Clostridium botulinum in reduced-sodium process cheese products: validation of model

Inhibition of Clostridium botulinum in reduced-sodium process cheese products: validation of model

Objective

(1) Identify the time for C. botulinum to produce toxins in pasteurized process cheese products.
(2) Confirm analytical values of 80 different formulations
(3) Develop a predictive model to identify time for toxin production based on 7 factors identified in proposal.

Investigators
Glass, KA
Institution
University of Wisconsin - Madison
Start date
2014
End date
2015
Funding Source
Dairy Research Inst.
Categories
Clostridium
Natural Toxins
Commodities
Dairy