Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vacuum-packaged hot-smoked fish products

Applied and Environmental Microbiology

Volumn 69, Issue 7, 2003, Pages 4029-4036

  Lindström, Miia ^a   Nevas, Mari ^a   Hielm, Sebastian ^a   Lähteenmäki, Liisa ^b   Peck, Michael W ^c   Korkeala, Hannu ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ATMOSPHERIC HUMIDITY; FISHERIES; HEAT RESISTANCE; SENSORS; TOXICITY;

THERMAL INACTIVATION;

BACTERIA;

LYSOZYME;

MICROBIAL ACTIVITY;

ARTICLE; BACTERIAL SPORE; CLOSTRIDIUM BOTULINUM; FISH; FOOD PRESERVATION; HEAT TOLERANCE; HEAT TREATMENT; HEATING; NONHUMAN; RAINBOW TROUT; TEMPERATURE DEPENDENCE; VACUUM;

ANIMALS; BOTULINUM TOXINS; CLOSTRIDIUM BOTULINUM; CULTURE MEDIA; FINLAND; FISH PRODUCTS; FOOD PACKAGING; HEAT; ONCORHYNCHUS MYKISS; SALMONIDAE; SPORES, BACTERIAL; VACUUM;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM; NEGIBACTERIA; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 0038492791     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.69.7.4029-4036.2003     Document Type: Article

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