Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum

International Journal of Food Microbiology

Volumn 31, Issue 1-3, 1996, Pages 69-85

  Graham, Ann F ^a   Mason, David R ^a   Peck, Michael W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Clostridinum botulinum; Food safety; pH; Predictive modelling; Sodium chloride; Temperature

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SPORE; CLOSTRIDIUM BOTULINUM; FOOD CONTAMINATION; FOOD SAFETY; GROWTH CURVE; MODEL; NONHUMAN; PH; PREDICTION; TEMPERATURE;

EID: 0030221426     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)00965-8     Document Type: Article

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