These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

260 related articles for article (PubMed ID: 10885005)

  • 1. [Survey of pH and water activity in acidified bottled vegetables and meats (home processed) in relation to the potential growth of Clostridium botulinum].
    Mazzobre MF; Schebor C; Burin L; Chirife J
    Rev Argent Microbiol; 2000; 32(2):63-70. PubMed ID: 10885005
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of the effect of acetylsalicylic acid on Clostridium botulinum growth and toxin production.
    Ma L; Zhang G; Sobel J; Doyle MP
    J Food Prot; 2007 Dec; 70(12):2860-3. PubMed ID: 18095444
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing.
    Lindström M; Kiviniemi K; Korkeala H
    Int J Food Microbiol; 2006 Apr; 108(1):92-104. PubMed ID: 16480785
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin.
    Del Torre M; Stecchini ML; Braconnier A; Peck MW
    Int J Food Microbiol; 2004 Nov; 96(2):115-31. PubMed ID: 15364467
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review.
    Kostrzynska M; Bachand A
    Can J Microbiol; 2006 Nov; 52(11):1017-26. PubMed ID: 17215892
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Toxin occurrence time in relation to sensorial changes in meat cans contaminated with Clostridium botulinum type B endospores.
    Palec W
    Acta Microbiol Pol; 1996; 45(1):75-83. PubMed ID: 8795258
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum - Effect of eight environmental factors.
    Koukou I; Mejlholm O; Dalgaard P
    Int J Food Microbiol; 2021 May; 346():109162. PubMed ID: 33827003
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Inhibitory effect of combinations of heat treatment, pH, and sodium chloride on a growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.
    Graham AF; Mason DR; Peck MW
    Appl Environ Microbiol; 1996 Jul; 62(7):2664-8. PubMed ID: 8779606
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter.
    Taylor RH; Dunn ML; Ogden LV; Jefferies LK; Eggett DL; Steele FM
    J Dairy Sci; 2013 May; 96(5):2754-64. PubMed ID: 23453518
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Survey of infant foods for Clostridium botulinum spores.
    Guilfoyle DE; Yager JF
    J Assoc Off Anal Chem; 1983 Sep; 66(5):1302-4. PubMed ID: 6355058
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The problems and results of an incidence study of the spores of Clostridium botulinum in convenience foods.
    Insalata NF; Witzeman JS; Berman JH
    Health Lab Sci; 1970 Jan; 7(1):54-8. PubMed ID: 4905874
    [No Abstract]   [Full Text] [Related]  

  • 12. Food as a vehicle of transmission of cholera.
    Rabbani GH; Greenough WB
    J Diarrhoeal Dis Res; 1999 Mar; 17(1):1-9. PubMed ID: 10892490
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.
    Uyttendaele M; Busschaert P; Valero A; Geeraerd AH; Vermeulen A; Jacxsens L; Goh KK; De Loy A; Van Impe JF; Devlieghere F
    Int J Food Microbiol; 2009 Jul; 133(1-2):94-104. PubMed ID: 19515447
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum.
    Graham AF; Mason DR; Peck MW
    Int J Food Microbiol; 1996 Aug; 31(1-3):69-85. PubMed ID: 8880298
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Time of toxin appearance in relation to detectable changes in canned meat artificially contaminated with Clostridium botulinum B (preliminary report)].
    Palec W; Mierzejewski J
    Rocz Panstw Zakl Hig; 1981; 32(3):223-7. PubMed ID: 7031828
    [No Abstract]   [Full Text] [Related]  

  • 16. 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]  

  • 17. High prevalence of Clostridium botulinum in vegetarian sausages.
    Pernu N; Keto-Timonen R; Lindström M; Korkeala H
    Food Microbiol; 2020 Oct; 91():103512. PubMed ID: 32539985
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Pathogenesis of botulism].
    Rosin H
    Tierarztl Prax; 1973; 1(2):241-43. PubMed ID: 4618931
    [No Abstract]   [Full Text] [Related]  

  • 19. Outgrowth of naturally occurring Clostridium botulinum in vacuum-packaged fresh fish.
    Lilly T; Kautter DA
    J Assoc Off Anal Chem; 1990; 73(2):211-2. PubMed ID: 2182605
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused.
    Tompkin RB; Christiansen LN; Shaparis AB
    Appl Environ Microbiol; 1978 May; 35(5):863-6. PubMed ID: 350155
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.