Influence of Potassium Sorbate and pH on Ten Strains of Type A and B Clostridium botulinum
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 2028-2032
- https://doi.org/10.1111/j.1365-2621.1982.tb12938.x
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
- SORBIC ACID INHIBITION OF CLOSTRIDIUM BOTULINUM IN NITRITE‐FREE POULTRY FRANKFURTERSJournal of Food Science, 1980
- INFLUENCE OF pH ON Clostridium botulinum CONTROL BY SODIUM NITRITE AND SORBIC ACID IN CHICKEN EMULSIONSJournal of Food Science, 1980
- Clostridium botulinum CONTROL BY SODIUM NITRITE AND SORBIC ACID IN VARIOUS MEAT AND SOY PROTEIN FORMULATIONSJournal of Food Science, 1979
- Clostridium botulinum can grow and form toxin at pH values lower than 4.6Nature, 1979
- A modified tube method for the cultivation and enumeration of anaerobic bacteriaCanadian Journal of Microbiology, 1979
- SODIUM NITRITE AND SORBIC ACID EFFECTS ON Clostridium botulinum TOXIN FORMATION IN CHICKEN FRANKFURTER‐TYPE EMULSIONSJournal of Food Science, 1979
- Inhibition of growth of Cl. botulinum at different pH values by sodium chloride and sodium nitriteInternational Journal of Food Science & Technology, 1973
- Combined Effect of Water Activity, pH and Temperature on the Growth of Clostridium botulinum from Spore and Vegetative Cell InoculaJournal of Applied Bacteriology, 1967
- INHIBITION OF THE GROWTH OF CLOSTRIDIUM BOTULINUM BY ACIDIFICATIONJournal of Food Science, 1954
- Optimum and limiting hydrogen-ion concentrations for B. botulinus and quantitative estimation of its growth. XVIThe Journal of Infectious Diseases, 1924