Thermal Inactivation of Nonproteolytic Clostridium botulinum Type E Spores in Model Fish Media and in Vacuum-Packaged Hot-Smoked Fish Products

Thermal inactivation of nonproteolytic Clostridium botulinum type E spores was investigated in rainbow trout and whitefish media at 75 to 93°C. Lysozyme was applied in the recovery of spores, yielding biphasic thermal destruction curves. Approximately 0.1% of the spores were permeable to lysozyme, s...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Lindström, Miia, Nevas, Mari, Hielm, Sebastian, Lähteenmäki, Liisa, Peck, Michael W., Korkeala, Hannu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2003
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC165145/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12839778/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.7.4029-4036.2003
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