Factors Affecting Growth and Toxin Production by Clostridium Botulinum Type E on Irradiated (0.3 Mrad) Chicken Skins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb12733.x/fullpdf
Reference19 articles.
1. TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM, TYPE E, IN VACUUM-PACKED, IRRADIATED FRESH FISH IN RELATION TO CHANGES OF THE ASSOCIATED MICROFLORA
2. Heat Injury of Bacterial Spores
3. Adaptation of Biphasic Culture Technique to the Sporulation of Clostridium Botulinurn Type E
4. The control of the botulism hazard in hot-smoked trout and mackerel
5. A Comparison of Toxin Production byClostridium botulinumType E in Irradiated and Unirradiated Vacuum Packed Fish
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1. Physical Treatments to Control Clostridium botulinum Hazards in Food;Foods;2023-04-07
2. Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled☆;Trends in Food Science & Technology;2008-04
3. Effect of irradiation and modified atmosphere packaging on the microbiological safety of minced pork stored under temperature abuse conditions;International Journal of Food Science & Technology;2007-06-29
4. Reduction of Normal Flora by Irradiation and Its Effect on the Ability of Listeria monocytogenes to Multiply on Ground Turkey Stored at 7°C When Packaged under a Modified Atmosphere†;Journal of Food Protection;2000-12-01
5. Aerobic growth and toxigenicity ofClostridium botulinum types A and B;Folia Microbiologica;1999-04
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