Mechanisms of food processing and storage-related stress tolerance in Clostridium botulinum

Research in Microbiology

Volumn 166, Issue 4, 2015, Pages 344-352

  Dahlsten, Elias ^a   Lindström, Miia ^a   Korkeala, Hannu ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Clostridium botulinum; Cold shock response; Food processing; Foodborne botulism; Heat shock response

Indexed keywords

BACTERIAL PROTEIN; BOTULINUM TOXIN; COLD SHOCK PROTEIN; HEAT SHOCK PROTEIN; SODIUM CHLORIDE;

ADAPTATION; ARTICLE; BACTERIAL GENOME; BACTERIAL METABOLISM; BACTERIAL SPORE; BACTERIUM CONTAMINATION; BOTULISM; CLOSTRIDIUM BOTULINUM; COLD SHOCK RESPONSE; COLD STRESS; COLD TOLERANCE; ENVIRONMENTAL STRESS; FOOD CONTAMINATION; FOOD POISONING; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; GENETIC MANIPULATION; HEAT SHOCK RESPONSE; HEAT STRESS; HYPEROSMOTIC STRESS; LOW TEMPERATURE; NONHUMAN; OXIDATIVE STRESS; PH; PRIORITY JOURNAL; REGULATORY MECHANISM; SALINITY; SALT STRESS; SPORE GERMINATION; STORAGE TEMPERATURE; STRESS; DRUG EFFECTS; FOOD CONTROL; FOOD HANDLING; PHYSIOLOGICAL STRESS; PHYSIOLOGY; RADIATION RESPONSE; TEMPERATURE;

CLOSTRIDIUM BOTULINUM;

CLOSTRIDIUM BOTULINUM; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; SALINITY; STRESS, PHYSIOLOGICAL; TEMPERATURE;

EID: 84928582653     PISSN: 09232508     EISSN: 17697123     Source Type: Journal    
DOI: 10.1016/j.resmic.2014.09.011     Document Type: Article

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