Survival and growth of enterotoxin-positive and enterotoxin-negative Clostridium perfringens in laboratory media

International Journal of Food Microbiology

Volumn 72, Issue 3, 2002, Pages 233-238

  Miwa, Norinaga ^a   Masuda, Takashi ^a   Kwamura, Asako ^a   Terai, Katsuya ^a   Akiyama, Masato ^a  

^a SHIZUOKA INSTITUTE OF ENVIRONMENT AND HYGIENE   (Japan)

Author keywords

Clostridium perfringens; Enterotoxin; Growth; Heat resistance; Spore

Indexed keywords

ENTEROTOXIN;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SPORE; BACTERIAL SURVIVAL; CLOSTRIDIUM PERFRINGENS; COLONY FORMING UNIT; CONTROLLED STUDY; COOKING; CULTURE MEDIUM; FOOD STORAGE; HEAT TOLERANCE; HEATING; HIGH TEMPERATURE; INCUBATION TIME; INOCULATION; LOW TEMPERATURE; NONHUMAN;

CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; CULTURE MEDIA; ENTEROTOXINS; FOOD MICROBIOLOGY; HEAT; SPORES, BACTERIAL; TIME FACTORS;

CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS;

EID: 0037022408     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00702-4     Document Type: Article

References (14)

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12. Clostridium perfringens
13. An outbreak of food poisoning caused by juice of pre-cooked noodle contaminated with Clostridium perfringens
14. Distribution of enterotoxin-producing strains of Clostridium perfringens type A in human beings, foods and soils