Effect of pH and CO2 on growth and toxin production by Clostridium botulinum in English-style crumpets packaged under modified atmospheres

Journal of Food Protection

Volumn 62, Issue 10, 1999, Pages 1157-1161

  Daifas, Daphne Phillips ^a   Smith, James P ^a   Blanchfield, Burke ^b   Austin, John W ^b  

^a MCGILL UNIVERSITY   (Canada)

^b HEALTH CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ANALYSIS; FOOD SAFETY; MICROBIAL GROWTH; PH; TOXIN ANALYSIS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM;

CARBON DIOXIDE;

ARTICLE; ATMOSPHERE; CLOSTRIDIUM BOTULINUM; DRUG EFFECT; FOOD CONTROL; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; PH;

ATMOSPHERE; CARBON DIOXIDE; CLOSTRIDIUM BOTULINUM; FOOD MICROBIOLOGY; FOOD PACKAGING; HYDROGEN-ION CONCENTRATION;

EID: 0032589479     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-62.10.1157     Document Type: Article

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