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Inhibitory effect of combinations of heat treatment, pH, and sodium chloride on a growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.

Nonproteolytic strains of Clostridium botulinum will grow at refrigeration temperatures and thus pose a potential hazard in minimally processed foods. Spores of types B, E, and F strains were used to inoculate an anaerobic meat medium. The effects of various combinations of pH, NaCl concentration, a...

詳細記述

保存先:
書誌詳細
主要な著者: Graham, A F, Mason, D R, Peck, M W
フォーマット: Artigo
言語:Inglês
出版事項: 1996
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC168049/
https://ncbi.nlm.nih.gov/pubmed/8779606
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