Type E botulism associated with vacuum-packaged hot-smoked whitefish

Author:

Korkeala H,Stengel G,Hyytiä E,Vogelsang B,Bohl A,Wihlman H,Pakkala P,Hielm S

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference19 articles.

1. Factors in survival of Clostridium botulinum type E spores through the fish smoking process;Alderman;J. Milk Food Technol.,1972

2. Anonymous, 1991. Botulism. Epid-aktuellt, 14 (6) 9.

3. European Parliament and the Commission of the European Communities, 1995. European Parliament and Commission Directive 95/2/EC. Official Journal of the European Communities 61, 1–40.

4. Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum;Graham;Int. J. Food Microbiol.,1996

5. Botulism: The present status of the disease;Hatheway;Curr. Top. Microbiol.,1995

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