Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin-Reference-Cited by-同舟云学术

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Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin

Published:2004-11 Issue:2 Volume:96 Page:115-131
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Del Torre M.,Stecchini M.L.,Braconnier A.,Peck M.W.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference79 articles.

1. Report on Vacuum Packaging and Associated Processes;Advisory Committee on the Microbiological Safety of Foods (ACMSF),1992

2. A large outbreak of botulism: the hazardous baked potato;Angulo;J. Infect. Dis,1998

3. Anonymous, 1999. Harmonisation of safety criteria for minimally processed foods. Rational and harmonisation report. FAIR CT-1020.

4. Predictive modeling;Baker,1992

5. Anaerobic gram-negative nonsporing bacteria from caeca of poultry;Barnes;J. Appl. Bacteriol,1968

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1. Occurrence and molecular characterization of Bacillus spp. strains isolated from gnocchi ingredients and ambient gnocchi stored at different temperatures;LWT;2024-01

2. A pre-competitive research on frozen gnocchi: quality evaluation and market survey;Italian Journal of Food Science;2023-06-20

3. Genomic Diversity, Competition, and Toxin Production by Group I and II Clostridium botulinum Strains Used in Food Challenge Studies;Microorganisms;2022-09-23

4. Appendices;Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain;2022-05-29

5. Extensive growth and growth boundary model for non-proteolytic Clostridium botulinum – Evaluation and validation with MAP and smoked foods;Food Microbiology;2022-04

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