Factors Affecting the Safety of Canned, Cured, Shelf-stable Luncheon Meat Inoculated with Clostridium botulinum-Reference-Cited by-同舟云学术

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Factors Affecting the Safety of Canned, Cured, Shelf-stable Luncheon Meat Inoculated with Clostridium botulinum

Published:1969-07 Issue:3 Volume:2 Page:141-148
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Hilliard Pivnick,Barnett H.W.,Nordin H.R.,Rubin L.J.

Publisher

Elsevier BV

Subject

General Medicine

Reference30 articles.

1. A rapid plate method for counting spores of Cl. botulinum;Andersen;J. Bacteriol.,1951

2. Anonymous. Canning memorandum, “The canning of luncheon meat.” Continental Can Co., Inc., 1350 West 76th St., Chicago.

3. Heat resistance and growth characteristics of bacterial spores in canned hams and luncheon meats;Brown,1964

4. Food Poisoning;Dack,1949

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inhibition of growth of Cl. botulinum at different pH values by sodium chloride and sodium nitrite;International Journal of Food Science & Technology;2007-06-28

2. Nitrite and nitrate as food additives: rationale and mode of action;Nitrates and Nitrites in Food and Water;1996

3. Botulism: the causative agent and its control in foods;Food Control;1992-07

4. Principles of predictive food microbiology;Journal of Applied Bacteriology;1987-12

5. Nitrite, nitrite alternatives, and the control ofclostridium botulinumin cured meats;C R C Critical Reviews in Food Science and Nutrition;1983-04

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