Clostridium perfringens-Reference-Cited by-同舟云学术

Clostridium perfringens

Published:2014-04-09 Issue: Volume: Page:53-70
ISSN:
Container-title:Pathogens and Toxins in Foods
language:
Short-container-title:

Author:

Juneja Vijay K.¹,Novak John S.²,Labbe Ronald J.³

Affiliation:

1. Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 E. Mermaid Lane; Wyndmoor PA 19038

2. American Air Liquide, Delaware Research & Technology Center, 200 GBC Drive; Newark DE 19702-2462

3. Department of Food Science; University of Massachusetts; Amherst MA 01003-1021

Publisher

ASM Press

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1128/9781555815936.ch4/fullpdf

Reference154 articles.

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2. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham;Amezquita;Int. J. Food Microbiol,2004

3. Determining the burden of human illness from foodborne diseases-CDC's emerging infectious disease program Foodborne Diseases Active Surveillance Network (FoodNet);Angulo;Vet. Clin. N. Amer. Food Anim. Pr,1998

4. Food poisoning-an overview;Anonymous.;Int. Poul. Prod,1995

5. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a ‘sous-vide' beef goulash under temperature abuse;Aran;Int. J. Food Microbiol,2001

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4. Structural and biochemical analyses of aClostridium perfringenssortase D transpeptidase;Acta Crystallographica Section D Biological Crystallography;2015-06-30

5. Epidemiology of Foodborne Disease Outbreaks Caused byClostridium perfringens, United States, 1998–2010;Foodborne Pathogens and Disease;2013-02