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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Detaylı Bibliyografya
Asıl Yazarlar: Pace, Paul J., Krumbiegel, Edward R., Wisniewski, Henry J.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 1972
Konular:
Food Microbiology and Toxicology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC380430/
https://ncbi.nlm.nih.gov/pubmed/4553143
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