Influence of pH and temperature on the growth of and toxin production by neurotoxigenic strains of Clostridium butyricum type E

Journal of Food Protection

Volumn 65, Issue 8, 2002, Pages 1267-1270

  Anniballi, Fabrizio ^a   Fenicia, Lucia ^a   Franciosa, Giovanna ^a   Aureli, Paolo ^a  

^a ISTITUTO SUPERIORE DI SANITÀ   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM BUTYRICUM;

EID: 0036327628     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.8.1267     Document Type: Article

References (13)

1. Two cases of type E infant botulism caused by neurotoxigenic Clostridium butyricum in Italy
2. Spore properties of clostridia occurring in cheese
3. Genus Clostridium
4. Botulism in the United States, 1899-1996
5. Outbreak of suspected Clostridium butyricum botulism in India
6. Flaccid paralysis caused by botulinum toxin type B after pesto ingestion
7. Spoilage of an acid food product by Clostridium perfringens, C. barati and C. butyricum
8. Intestinal toxemia botulism in two young people caused by Clostridium butyricum type E
9. New recovery of neurotoxigenic Clostridium butyricum type E from a case of infant botulism
10. Clostridium botulinum spores and toxin in mascarpone cheese and other milk products
11. Characterization of a neurotoxigenic Clostridium butyricum strain isolated from the food implicated in an outbreak of food-borne type E botulism
12. Effect of heath and pH on toxigenic Clostridium butyricum