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Primary multiplication of Clostridium botulinum type A in mustard-miso stuffing of ‘karashi-renkon’ (deep-fried mustard-stuffed lotus root)

  • Published:1986-11 Issue:6 Volume:3 Page:311-320
  • ISSN:0168-1605
  • Container-title:International Journal of Food Microbiology
  • language:en
  • Short-container-title:International Journal of Food Microbiology

Author:

Hayashi Ken-ichi,Sakaguchi Sumiko,Sakaguchi Genji

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference11 articles.

1. Laboratory methods in anaerobic bacteriology;Dowell,1974

2. Outbreak of botulism caused by ‘Kareshi-renkon’;Douke;Rep. Kumamoto Pref. Inst. Publ. Health,1984

3. An outbreak of type B botulism occuring in Miyazaki Prefecture;Fukuda;Japan. J. Med. Sci. Biol.,1970

4. Titration of botulinum toxins for lethal toxicity by intravenous injection into mice;Kondo;Japan. J. Med. Sci. Biol.,1984

5. Toxin production of Clostridium botulinum in heated and unheated pork loin;Miwa;Rep. Natl. Food Res. Inst.,1984

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1. Clostridium botulinumandClostridium tetani;Topley & Wilson's Microbiology and Microbial Infections;2010-03-15

2. Microbial Ecology of Spoilage;Produce Degradation;2005-03-16

3. Sporostatic, Sporicidal, and Heat-Sensitizing Action of Maleic Acid against Spores of Proteolytic Clostridium botulinum;Journal of Food Protection;1996-02-01

4. Effects of water activity and pH on growth ofClostridium botulinum;Journal of Applied Bacteriology;1994-06

5. Ecosystems in vegetable foods;Journal of Applied Bacteriology;1992-12
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