Interrelationship of Heat and Relative Humidity in the Destruction of Clostridium botulinum Type E Spores on Whitefish Chubs

Heat destruction of types B and E Clostridium botulinum spores on whitefish chubs was observed to be dependent upon the relative humidity (RH) in the chamber in which fish were heated. Experimental conditions were designed to simulate those attainable in commercial fish-smoking plants. Low numbers o...

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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Pace, Paul J., Krumbiegel, Edward R., Wisniewski, Henry J.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1972
Assuntos:	Food Microbiology and Toxicology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380430/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4553143/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.23.4.750-757.1972
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