Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 3, 2006, Pages 169-175

  Reddy, N R ^a   Tetzloff, R C ^b   Solomon, H M ^a   Larkin, J W ^a  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^b ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

Clostridium botulinum; High pressure processing; Inactivation; Spores

Indexed keywords

BACTERIA; FOOD PROCESSING; HIGH TEMPERATURE OPERATIONS; PATHOLOGY; PHOSPHATES;

CLOSTRIDIUM BOTULINUM; HIGH PRESSURE PROCESSING; INACTIVATION; SPORES;

MICROBIOLOGY;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM;

EID: 33746340592     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.03.002     Document Type: Article

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