Formulating low-acid foods for botulinal safety

Control of Foodborne Microorganisms

Volumn , Issue , 2001, Pages 323-350

  Glass, Kathleen A ^a   Johnson, Eric A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; CLOSTRIDIUM; DISEASES; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; THERMAL PROCESSING (FOODS); TOXIC MATERIALS;

CHEMICAL PRESERVATIVES; CLOSTRIDIUM BOTULINUM; FOOD-BORNE PATHOGENS; GASTROINTESTINAL SYMPTOMS; MICROBIOLOGICAL SAFETY; NEUROLOGICAL SYMPTOMS; OPPORTUNISTIC INFECTIONS; PRESERVATION METHODS;

SPOILAGE;

EID: 85017130849     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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