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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Détails bibliographiques

Publié dans:	Appl Microbiol
Auteurs principaux:	Pace, Paul J., Krumbiegel, Edward R., Wisniewski, Henry J.
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1972
Sujets:	Food Microbiology and Toxicology
Accès en ligne:	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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