date:Jun 20, 2014
lient and can survive a range of processing steps in the food industry. Spore germination and fast outgrowth can result in high numbers of this bacterium in foods, and upon consumption, this can lead to foodborne disease.
The doctoral study by Yinghua Xiao was aimed at improved control of C. perfringens. The work was carried out at NIZO within the frame work of TI Food and Nutrition, under the supervision of Marjon Wells-Bennik (NIZO) and Tjakko Abee (Laboratory of Food Microbiology, Wageninge