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...

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Библиографические подробности
Главные авторы: Graham, A F, Mason, D R, Peck, M W
Формат: Artigo
Язык:Inglês
Опубликовано: 1996
Предметы:
Research Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC168049/
https://ncbi.nlm.nih.gov/pubmed/8779606
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