Effect of carbon dioxide on toxin production by Clostridium botulinum
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology,General Medicine,Microbiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF00510572.pdf
Reference16 articles.
1. Christiansen LN, Tompkin RB, Shaparis AB, Kueper TV, Johnston RW, Kautter DA, Kolari OJ (1974) Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon. Appl Microbiol 27:733?737
2. Christopher FM, Seideman SC, Carpenter ZL, Smith GC, Vanderzant C (1979) Microbiology of beef packaged in various gas atmospheres. J Food Protect 42:240?244
3. Enfors S-O, Molin G (1978) The influence of high concentrations of carbon dioxide on the germination of bacterial spores. J Appl Bacteriol 45:279?285
4. Enfors S-O, Molin G, Ternstr�m A (1979) Effect of packaging under carbon dioxide, nitrogen or air on the microbial flora of pork stored at 4� C. J Appl Bacteriol 47:197?208
5. Food and Drug Administration (1978) Bacteriological analytical manual. Association of Official Analytical Chemists. Arlington, Virginia
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