Abstract
The risks of botulism associated with low acid canned foods have
been reduced to a minimum by ensuring that well‐designed heat processes
are established. However, the development of pasteurized products which
are given only a mild heat treatment requires the consideration of
several other factors which may be involved in the preservation
procedures. Discusses the characteristics of growth and toxin production
by Clostridium botulinum to illustrate the types of food
products that may cause a risk of botulism if incorrectly preserved and
to indicate the combinations of treatment that may be used to control
this food‐borne hazard.
Subject
Food Science,Business, Management and Accounting (miscellaneous)
Cited by
13 articles.
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