POTENTIAL CLOSTRIDIUM BOTULINUM HAZARDS ASSOCIATED WITH EXTENDED SHELF‐LIFE REFRIGERATED FOODS: A REVIEW
- 1 July 1989
- journal article
- review article
- Published by Wiley in Journal of Food Safety
- Vol. 10 (2) , 131-153
- https://doi.org/10.1111/j.1745-4565.1989.tb00015.x
Abstract
No abstract availableThis publication has 45 references indexed in Scilit:
- Application of Time‐Temperature Indicators in Monitoring Changes in Quality Attributes of Perishable and Semiperishable FoodsJournal of Food Science, 1988
- The combined effect of sub-optimal temperature and sub-optimal pH on growth and toxin formation from spores ofClostridium botulinumJournal of Applied Bacteriology, 1987
- Interaction of Reduced NaCl, Sodium Acid Pyrophosphate and pH on the Antimicrobial Activity of Comminuted Meat ProductsJournal of Food Science, 1986
- Growth and Toxin Production by Clostridium botulinum in Model Acldified SystemsJournal of Food Science, 1985
- Growth and toxin formation by Clostridium botulinum at low pH valuesJournal of Applied Bacteriology, 1982
- Heat Resistance of Proteolytic Clostridium botulinurn Type F in Phosphate Buffer and CrabmeatJournal of Food Science, 1982
- HEAT RESISTANCE OF NONPROTEOLYTIC Clostridium botulinum TYPE F IN PHOSPHATE BUFFER AND CRABMEATJournal of Food Science, 1979
- THERMAL DEATH TIME OF Clostridium botulinum TYPE E IN MEAT OF THE BLUE CRABJournal of Food Science, 1977
- Combined Effect of Water Activity, pH and Temperature on the Growth of Clostridium botulinum from Spore and Vegetative Cell InoculaJournal of Applied Bacteriology, 1967
- Fish Eggs as a Cause of Human Botulism Two Outbreaks in British Columbia Due to Types E and B Botulinus ToxinsThe Journal of Infectious Diseases, 1959