Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked puréed vegetables at refrigeration temperatures.
Seven strains of nonproteolytic Clostridium botulinum (types B, E, and F) were each inoculated into a range of anaerobic cooked puréed vegetables. After incubation at 10 degrees C for 15 to 60 days, all seven strains formed toxin in mushrooms, five did so in broccoli, four did so in cauliflower, thr...
محفوظ في:
| الحاوية / القاعدة: | Appl Environ Microbiol |
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| المؤلفون الرئيسيون: | , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
American Society for Microbiology (ASM)
1996
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC168097/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8702303/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.62.8.3069-3072.1996 |
| الوسوم: |
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