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...

Descrición completa

Gardado en:
Detalles Bibliográficos
Main Authors: Lindström, Miia, Nevas, Mari, Hielm, Sebastian, Lähteenmäki, Liisa, Peck, Michael W., Korkeala, Hannu
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology 2003
Assuntos:
Food Microbiology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC165145/
https://ncbi.nlm.nih.gov/pubmed/12839778
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.69.7.4029-4036.2003
Tags: Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

Títulos similares