Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium boltulinum

Journal of Applied Microbiology

Volumn 82, Issue 1, 1997, Pages 128-136

  Stringer, S C ^a   Fairbairn, D A ^a   Peck, M W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM; ENZYMES; FOOD SAFETY; SAFETY ENGINEERING;

% REDUCTIONS; BOTULINUM; CLOSTRIDIUM BOTULINUM; COMBINED EFFECT; INCUBATION TEMPERATURES; MICROBIOLOGICAL QUALITY; MICROBIOLOGICAL SAFETY; MILD HEATS; REFRIGERATED STORAGES; SAFETY RISKS;

HEAT TREATMENT;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; CLOSTRIDIUM BOTULINUM; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD PRESERVATION; HEAT TREATMENT; INCUBATION TIME; NONHUMAN;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM;

EID: 0030914499     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1997.tb03307.x     Document Type: Article

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