Microbiology News: Aug 2009
Lab M Media Selectively Identify Clostridium perfringens
06 Aug 2009 | Food & BeverageOther
The anaerobic micro-organism Clostridium perfringens is well-known as a cause of food poisoning, with cooked meats and gravy presenting some of the greatest risks. Heat-resistant spores can survive cooking processes, germinating when food is subsequently held at ambient temperature. Improper more...