Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled

Trends in Food Science and Technology

Volumn 19, Issue 4, 2008, Pages 207-216

  Peck, Michael W ^a   Goodburn, Kaarin E ^b   Betts, Roy P ^c   Stringer, Sandra C ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b Campden and Chorleywood Food Research Association ^*  (United Kingdom)

^c CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; PATHOGENS; PROTEOLYSIS; TOXIC MATERIALS;

BOTULISM; CHILLED FOODS; CLOSTRIDIUM BOTULINUM; PARADOX;

BACTERIA;

CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM BOTULINUM A;

EID: 41949088948     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2007.12.006     Document Type: Article

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