185 related articles for article (PubMed ID: 10528719)
1. Effect of pH and CO2 on growth and toxin production by Clostridium botulinum in English-style crumpets packaged under modified atmospheres.
Daifas DP; Smith JP; Blanchfield B; Austin JW
J Food Prot; 1999 Oct; 62(10):1157-61. PubMed ID: 10528719
[TBL] [Abstract][Full Text] [Related]
2. Growth and toxin production by Clostridium botulinum in English-style crumpets packaged under modified atmospheres.
Daifas DP; Smith JP; Blanchfield B; Austin JW
J Food Prot; 1999 Apr; 62(4):349-55. PubMed ID: 10419207
[TBL] [Abstract][Full Text] [Related]
3. Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres.
Lawlor KA; Pierson MD; Hackney CR; Claus JR; Marcy JE
J Food Prot; 2000 Nov; 63(11):1511-6. PubMed ID: 11079692
[TBL] [Abstract][Full Text] [Related]
4. Growth and toxin production of proteolytic Clostridium botulinum in aseptically steamed rice products at pH 4.6 to 6.8, packed under modified atmosphere, using a deoxidant pack.
Kimura B; Kimura R; Fukaya T; Sakuma K; Miya S; Fujii T
J Food Prot; 2008 Mar; 71(3):468-72. PubMed ID: 18389687
[TBL] [Abstract][Full Text] [Related]
5. Growth and toxin production by Clostridium botulinum on inoculated fresh-cut packaged vegetables.
Austin JW; Dodds KL; Blanchfield B; Farber JM
J Food Prot; 1998 Mar; 61(3):324-8. PubMed ID: 9708304
[TBL] [Abstract][Full Text] [Related]
6. Growth and toxin production by Clostridium botulinum in steamed rice aseptically packed under modified atmosphere.
Kasai Y; Kimura B; Kawasaki S; Fukaya T; Sakuma K; Fujii T
J Food Prot; 2005 May; 68(5):1005-11. PubMed ID: 15895734
[TBL] [Abstract][Full Text] [Related]
7. Effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus).
Arritt FM; Eifert JD; Jahncke ML; Pierson MD; Williams RC
J Food Prot; 2007 May; 70(5):1159-64. PubMed ID: 17536674
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of botulinal toxin production in packaged fresh-cut cantaloupe and honeydew melons.
Larson AE; Johnson EA
J Food Prot; 1999 Aug; 62(8):948-52. PubMed ID: 10456752
[TBL] [Abstract][Full Text] [Related]
9. Growth and toxigenesis of C. botulinum type E in fishes packaged under modified atmospheres.
Baker DA; Genigeorgis C; Glover J; Razavilar V
Int J Food Microbiol; 1990 May; 10(3-4):269-89. PubMed ID: 2204405
[TBL] [Abstract][Full Text] [Related]
10. Clostridium botulinum Toxin Production in Relation to Spoilage of Atlantic Salmon (Salmo salar) Packaged in Films of Varying Oxygen Permeabilities and with Different Atmospheres.
Erickson MC; Ma LM; Doyle MP
J Food Prot; 2015 Nov; 78(11):2006-18. PubMed ID: 26555524
[TBL] [Abstract][Full Text] [Related]
11. Microbiological quality and production of botulinal toxin in film-packaged broccoli, carrots, and green beans.
Hao YY; Brackett RE; Beuchat LR; Doyle MP
J Food Prot; 1999 May; 62(5):499-508. PubMed ID: 10340671
[TBL] [Abstract][Full Text] [Related]
12. The effect of 100% CO2 on the growth of nonproteolytic Clostridium botulinum at chill temperatures.
Gibson AM; Ellis-Brownlee RC; Cahill ME; Szabo EA; Fletcher GC; Bremer PJ
Int J Food Microbiol; 2000 Mar; 54(1-2):39-48. PubMed ID: 10746573
[TBL] [Abstract][Full Text] [Related]
13. Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse.
Golden MC; Wanless BJ; David JRD; Lineback DS; Talley RJ; Kottapalli B; Glass KA
J Food Prot; 2017 Aug; 80(8):1252-1258. PubMed ID: 28686492
[TBL] [Abstract][Full Text] [Related]
14. Shelf Life and Toxin Development by Clostridium botulinum during Storage of Modified-Atmosphere- Packaged Fresh Aquacultured Salmon Fillets.
Reddy NR; Solomon HM; Yep H; Roman MG; Rhodehamel EJ
J Food Prot; 1997 Sep; 60(9):1055-1063. PubMed ID: 31207826
[TBL] [Abstract][Full Text] [Related]
15. Inability of non-proteolytic Clostridium botulinum to grow in mussels inoculated via immersion and packaged in high oxygen atmospheres.
Newell CR; Doyle M; Ma L
Food Microbiol; 2015 Apr; 46():204-209. PubMed ID: 25475286
[TBL] [Abstract][Full Text] [Related]
16. Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.
Dodds KL
Appl Environ Microbiol; 1989 Mar; 55(3):656-60. PubMed ID: 2648990
[TBL] [Abstract][Full Text] [Related]
17. Bacteria associated with processed crawfish and potential toxin production by Clostridium botulinum type E in vacuum-packaged and aerobically packaged crawfish tails.
Lyon WJ; Reddmann CS
J Food Prot; 2000 Dec; 63(12):1687-96. PubMed ID: 11131892
[TBL] [Abstract][Full Text] [Related]
18. Growth and toxin production by Clostridium botulinum on sliced raw potatoes in a modified atmosphere with and without sulfite.
Solomon HM; Rhodehamel EJ; Kautter DA
J Food Prot; 1998 Jan; 61(1):126-8. PubMed ID: 9708268
[TBL] [Abstract][Full Text] [Related]
19. Control of nonproteolytic Clostridium botulinum types B and E in crab analogs by combinations of heat pasteurization and water phase salt.
Peterson ME; Paranjpye RN; Poysky FT; Pelroy GA; Eklund MW
J Food Prot; 2002 Jan; 65(1):130-9. PubMed ID: 11808784
[TBL] [Abstract][Full Text] [Related]
20. Botulism challenge studies of a modified atmosphere package for fresh mussels: inoculated pack studies.
Newell CR; Ma L; Doyle M
J Food Prot; 2012 Jun; 75(6):1157-66. PubMed ID: 22691489
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
