Grape Seed Extract and Sodium Chloride as Interventions to Limit Clostridium perfringens Growth during Cooling.
Coşansu; Osoria; Juneja · 2026 · Journal of food protection
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
This study investigated the effects of sodium chloride (NaCl), grape seed extract (GSE), and cooling duration on the growth of Clostridium perfringens in cooked ground beef during slow exponential cooling. Meat samples containing…
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Metadata source: PubMed · DOI 10.1016/j.jfp.2026.100828