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Review of the Potential Hazard from Botulism in Cured Meats

  • Published:1981-07 Issue:3 Volume:14 Page:183-195
  • ISSN:0315-5463
  • Container-title:Canadian Institute of Food Science and Technology Journal
  • language:en
  • Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Richard A. Holley

Publisher

Elsevier BV

Subject

General Computer Science

Reference122 articles.

1. Prevalence of Clostridium botulinum in semi-preserved meat products;Abrahamsson;Appl. Microbiol.,1971

2. Effect of nitrite, storage temperature and time on Clostridium botulinum type A toxin formation in liver sausage;Ala-Huikku;Eur. J. Appl. Microbiol.,1977

3. Effect of some antibiotics on Clostridium botulinum;Anderson;Antibiot. Chemother.,1953

4. USDA releases potassium sorbate studies on bacon;American Meat Institute Newsletter,1979

5. Preservatives;International Flavors and Food Additives,1979

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