Growth and toxin production by Clostridium botulinum in moldy tomato juice-Reference-Cited by-同舟云学术

Growth and toxin production by Clostridium botulinum in moldy tomato juice

Published:1976-11 Issue:5 Volume:32 Page:711-715
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Huhtanen C N,Naghski J,Custer C S,Russell R W

Abstract

Tomato juice inoculated with Cladosporium sp. or Penicillium sp. developed pH gradients with the upper portions near the mold mats having pH values near neutrality and the lower portions remaining more acid. Clostridium botulinum spores in these moldy tomato juices germinated, grew out, and produced toxin.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.32.5.711-715.1976

Reference14 articles.

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3. Center for Disease Control. 1974. Foodborne and waterborne disease outbreaks. Annual summary (issued January 1976). Center for Disease Control Atlanta.

4. Morbid;Center for Disease Control.;Mortal. Week. Rep.,1974

5. Clostridium botulinum in marinated products;Hauschild A. H. W.;Can. Inst. Food Sci. Technol. J.,1975

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