University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Dissertations, Theses, & Student Research in Food Science and Technology Food Science and Technology Department Fall 9-19-2011 Effect of Sodium Nitrite, Sodium Erythorbate and Organic Acid Salts on Germination and Outgrowth of Clostridium perfringens Spores in Ham during Abusive Cooling Mauricio A. Redondo University of Nebraska-Lincoln,
[email protected] Follow this and additional works at: https://digitalcommons.unl.edu/foodscidiss Part of the Food Chemistry Commons, Food Microbiology Commons, and the Food Processing Commons Redondo, Mauricio A., "Effect of Sodium Nitrite, Sodium Erythorbate and Organic Acid Salts on Germination and Outgrowth of Clostridium perfringens Spores in Ham during Abusive Cooling" (2011). Dissertations, Theses, & Student Research in Food Science and Technology. 18. https://digitalcommons.unl.edu/foodscidiss/18 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Dissertations, Theses, & Student Research in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. EFFECT OF SODIUM NITRITE, SODIUM ERYTHORBATE AND ORGANIC ACID SALTS ON GERMINATION AND OUTGROWTH OF CLOSTRIDIUM PERFRINGENS SPORES IN HAM DURING ABUSIVE COOLING By Mauricio Redondo-Solano A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science Major: Food Science and Technology Under the supervision of Professor Harshavardhan Thippareddi Lincoln, Nebraska September, 2011 EFFECT OF SODIUM NITRITE, SODIUM ERYTHORBATE AND ORGANIC ACID SALTS ON GERMINATION AND OUTGROWTH OF CLOSTRIDIUM PERFRINGENS SPORES IN HAM DURING ABUSIVE COOLING Mauricio Redondo-Solano, M.