The relevance of Clostridium botulinum type C in public health and food processing-Reference-Cited by-同舟云学术

The relevance of Clostridium botulinum type C in public health and food processing

Published:2007-06-28 Issue:3 Volume:14 Page:211-226
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

ROBERTS T. A.,GIBSON ANGELA M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb00866.x/fullpdf

Reference90 articles.

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2. Baird-Parker , A.C. Baillie , M.A.H. 1973 The inhibition of Cl. botulinum by nitrite and sodium chloride Proceedings of the International Symposium on Nitrite in Meat Products B. Krol B.J. Tinbergen 77

3. Combined Effect of Water Activity, pH and Temperature on the Growth ofClostridium botulinumfrom Spore and Vegetative Cell Inocula

4. Studies on organisms concerned as causative factors in botulism;Bengston;J. Bacteriol.,1924

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3. Detection, differentiation, and identification of botulinum neurotoxin serotypes C, CD, D, and DC by highly specific immunoassays and mass spectrometry;The Analyst;2016

4. Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffs;EFSA Journal;2005-04

5. Occurrence of Clostridium botulinum in fresh and cured fish in retail trade in Cochin (India);International Journal of Food Microbiology;2002-01