Synergistic inactivation of spores of proteolytic Clostridium botulinum strains by high pressure and heat is strain and product dependent

Applied and Environmental Microbiology

Volumn 75, Issue 2, 2009, Pages 434-445

  Bull, M K ^a   Olivier, S A ^a   Van Diepenbeek, R J ^b   Kormelink, F ^b   Chapman, B ^a  

^a CSIRO   (Australia)

^b Mars Food Europe CV   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BOTULINUM; CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM SPOROGENES; CURRENT GOOD MANUFACTURING PRACTICES; HIGH PRESSURES; IN LINES; PROTECTIVE EFFECTS; REFERENCE TEMPERATURES;

HEAT RESISTANCE; ORGANIC POLYMERS; POLYSACCHARIDES; RISK PERCEPTION; TORSIONAL STRESS;

STRAIN;

BACTERIUM; HEATING; HIGH PRESSURE; HIGH TEMPERATURE; SPORE; SURVIVAL; SYNERGISM; TEMPERATURE EFFECT;

CLOSTRIDIUM BOTULINUM; COLONY COUNT, MICROBIAL; DISINFECTION; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; SPORES, BACTERIAL; TIME FACTORS;

CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM SPOROGENES;

EID: 58149396082     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01426-08     Document Type: Article

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