Bacteria associated with processed crawfish and potential toxin production by Clostridium botulinum type E in vacuum-packaged and aerobically packaged crawfish tails†

Journal of Food Protection

Volumn 63, Issue 12, 2000, Pages 1687-1696

  Lyon, W J ^a   Reddmann, C S ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL CELL; BACTERIAL TOXIN; CELL SURVIVAL; CLOSTRIDIUM PERFRINGENS; CRUSTACEA; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; GENETIC STRAIN; HAZARD ASSESSMENT; MICROBIAL CONTAMINATION; SHELF LIFE; TEMPERATURE;

AEROMONAS HYDROPHILA; BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM PERFRINGENS; CRUSTACEA; STAPHYLOCOCCUS AUREUS;

EID: 0034474186     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.12.1687     Document Type: Article

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