Behavior of NonproteolyticClostridium botulinumType B and E Spores in Cooked Turkey and Modeling Lag Phase and Probability of Toxigenesis
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05284.x/fullpdf
Reference34 articles.
1. Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modeling length of the lag phase of growth;Baker;J. Food Prot.,1990
2. Effects of varying levels of sodium chloride on Clostridium botulinum toxin production in turkey frankfurters;Barbut;J. Food Sci.,1986a
3. Effects of sodium chloride reduction and polyphosphate addition on Clostridium botulinum toxin production in turkey frankfurters;Barbut;J. Food Sci.,1986b
4. Low dose gamma irradiation effects on C. botulinum inoculated turkey frankfurters containing various sodium chloride levels;Barbut;Food Microbiol.,1988
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