Effect of sporulation temperature on the resistance of Clostridium botulinum type A spores to thermal and high pressure processing

Journal of Food Protection

Volumn 78, Issue 1, 2015, Pages 146-150

  Marshall, Kristin M ^a   Nowaczyk, Louis ^a,c   Morrissey, Travis R ^a   Loeza, Viviana ^b   Halik, Lindsay A ^b   Skinner, Guy E ^a   Reddy, N Rukma ^a   Fleischman, Gregory J ^a   Larkin, John W ^a  

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

^b ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^c Silliker   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM BOTULINUM;

BACTERIAL SPORE; CLOSTRIDIUM BOTULINUM TYPE A; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; MICROBIAL VIABILITY; PHYSIOLOGY; PRESSURE; PROCEDURES; TEMPERATURE;

CLOSTRIDIUM BOTULINUM TYPE A; FOOD HANDLING; HOT TEMPERATURE; MICROBIAL VIABILITY; PRESSURE; SPORES, BACTERIAL; TEMPERATURE;

EID: 84920871356     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-186     Document Type: Article

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