Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 263-268

  Sevenier, V ^a,c   Delannoy, S ^b   Andre S ^a   Fach, P ^b   Remize, F ^a,d  

^a CTCPA Centre Technique de la Conservation des Produits Agricoles   (France)

^b French Agency for Food   (France)

^c EPLEA Louis Giraud   (France)

^d Parc Technologique Universitaire   (Reunion)

Author keywords

Canned food; Heat preservation; Raw vegetable contamination; Thermophilic spore forming bacteria

Indexed keywords

BOTULINUM TOXIN;

ARTICLE; BACTERIAL SPORE; BEAN; CANNING INDUSTRY; CARROT; CLOSTRIDIUM BOTULINUM; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD SPOILAGE; FOOD WASHING; FRANCE; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TOLERANCE; INCUBATION TEMPERATURE; MOORELLA THERMOACETICA; MOORELLA THERMOAUTOTROPHICA; NONHUMAN; POLYMERASE CHAIN REACTION; PREVALENCE; THERMOANAEROBACTERIUM;

BOTULINUM TOXINS; CLOSTRIDIUM BOTULINUM; DAUCUS CAROTA; FABACEAE; FOOD CONTAMINATION; FOOD, PRESERVED; FRANCE; HOT TEMPERATURE; POLYMERASE CHAIN REACTION; SPORES, BACTERIAL; VEGETABLES;

BACTERIA (MICROORGANISMS); CLOSTRIDIA; CLOSTRIDIUM BOTULINUM; DAUCUS CAROTA; GEOBACILLUS STEAROTHERMOPHILUS; MOORELLA; THERMOANAEROBACTERIUM;

EID: 84859214196     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.02.009     Document Type: Article

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