Combined high pressure and thermal processing on inactivation of type E and nonproteolytic type B and F spores of Clostridium botulinum

Journal of Food Protection

Volumn 77, Issue 12, 2014, Pages 2054-2061

  Skinner, Guy E ^a   Marshall, Kristin M ^a   Morrissey, Travis R ^a   Loeza, Viviana ^a   Patazca, Eduardo ^a   Reddy, N Rukma ^a   Larkin, John W ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM BOTULINUM;

BACTERIAL COUNT; BACTERIAL SPORE; CLOSTRIDIUM BOTULINUM; FOOD CONTROL; FOOD HANDLING; HEAT; PH; PHYSIOLOGY; PRESSURE; PROCEDURES; PULSED FIELD GEL ELECTROPHORESIS; SPECIES DIFFERENCE;

CLOSTRIDIUM BOTULINUM; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PRESSURE; SPECIES SPECIFICITY; SPORES, BACTERIAL;

EID: 84916605162     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-259     Document Type: Article

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