Vegetable juice aids the recovery of heated spores of non-proteolytic Clostridium botulinum

Letters in Applied Microbiology

Volumn 23, Issue 6, 1996, Pages 407-411

  Stringer, S C ^a,b   Peck, M W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM; PLATING; VEGETABLES;

BEAN SPROUTS; BOTULINUM; CLOSTRIDIUM BOTULINUM; HEN EGG WHITE LYSOZYME; MINIMALLY PROCESSED; MUNGBEANS; VEGETABLE JUICES; VIABLE COUNT;

HEAT RESISTANCE;

ARTICLE; BACTERIAL SPORE; CLOSTRIDIUM; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; NONHUMAN; PASTEURIZATION; VEGETABLE;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. RAPA; CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM; DAUCUS CAROTA; PHASEOLUS (ANGIOSPERM); SOLANUM TUBEROSUM; VIGNA RADIATA VAR. RADIATA;

EID: 0030445015     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1472-765X.1996.tb01347.x     Document Type: Article

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