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...
Αποθηκεύτηκε σε:
| Εκδόθηκε σε: | Appl Environ Microbiol |
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| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
American Society for Microbiology (ASM)
1996
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC168049/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8779606/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.62.7.2664-2668.1996 |
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