The heat resistance of spores of Clostridium botulinum 213B over the temperature range 120 to 140°C

Author:

GAZE JOY E.,BROWN K. L.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference7 articles.

1. Production of types A and B spores of Clostridium botulinum by the biphasic method. Effect on spore population, radiation resistance and toxigenicity;Anellis;Applied Microbiology,1972

2. Spore studies in relation to heat processed foods. Design of a thermoresistometer and spore production and heat resistance of spores of PA3679 and Bacillus stearothermophilus. Campden Food Preservation Research Association, Chipping Campden, Glos, U.K.;Brown;Technical Memorandum,1985

3. Construction of a computer controlled thermoresistometer for the determination of the heat resistance of bacterial spores over the temperature range 100-150°C;Brown;International Journal of Food Science and Technology,1988

4. The heat resistance of the spores of B. botulinus and allied anaerobes XI;Esty;Journal of Infectious Diseases,1922

5. Neaves , P. Jarvis , B. 1978 Thermal inacti-vation kinetics of bacterial spores at ultrahigh temperatures with particular reference to Clostridium botulinum-Second Report Leatherhead Food R.A., Randalls Road, Leatherhead, U.K. Research Report No. 286

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