A study of the "Pheonix phenomenon" in Clostridium perfringens

The "Phoenix phenomenon" as first noted by Collee <u>et al.</u> (1961) was investigated for <u>Clostridium perfringens</u> HT₉ and HT₁₀. The "Phoenix phenomenon" is described by an initial decrease in counts (Phase I), followed by an increase to the initia...

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Bibliographic Details
Main Author: Payne, Sharon L.
Other Authors: Food Science and Technology
Format: Others
Published: Virginia Polytechnic Institute and State University 2015
Online Access:http://hdl.handle.net/10919/56180