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 *

188 related articles for article (PubMed ID: 22054200)

  • 21. Risk assessment of proteolytic Clostridium botulinum in canned foie gras.
    Membré JM; Diao M; Thorin C; Cordier G; Zuber F; André S
    Int J Food Microbiol; 2015 Oct; 210():62-72. PubMed ID: 26093992
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Establishment of a heat inactivation curve for Clostridium botulinum 62A toxin in beef broth.
    Losikoff ME
    Appl Environ Microbiol; 1978 Aug; 36(2):386-8. PubMed ID: 29566
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of sodium ascorbate and sodium nitrite on toxin formation of Clostridium botulinum in wieners.
    Bowen VG; Cerveny JG; Deibel RH
    Appl Microbiol; 1974 Mar; 27(3):605-6. PubMed ID: 4596392
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. National outbreak of type a foodborne botulism associated with a widely distributed commercially canned hot dog chili sauce.
    Juliao PC; Maslanka S; Dykes J; Gaul L; Bagdure S; Granzow-Kibiger L; Salehi E; Zink D; Neligan RP; Barton-Behravesh C; Lúquez C; Biggerstaff M; Lynch M; Olson C; Williams I; Barzilay EJ
    Clin Infect Dis; 2013 Feb; 56(3):376-82. PubMed ID: 23097586
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Clostridium botulinum growth and toxin production in tomato juice containing Aspergillus gracilis.
    Odlaug TE; Pflug IJ
    Appl Environ Microbiol; 1979 Mar; 37(3):496-504. PubMed ID: 36843
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Clostridium botulinum and its importance in fishery products.
    Hobbs G
    Adv Food Res; 1976; 22():135-85. PubMed ID: 790905
    [No Abstract]   [Full Text] [Related]  

  • 29. Growth potential of Clostridium botulinum in fresh mushrooms packaged in semipermeable plastic film.
    Sugiyama H; Yang KH
    Appl Microbiol; 1975 Dec; 30(6):964-9. PubMed ID: 1108793
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. 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]  

  • 32. 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]  

  • 33. Growth and toxin production by Clostridium botulinum in moldy tomato juice.
    Huhtanen CN; Naghski J; Custer CS; Russell RW
    Appl Environ Microbiol; 1976 Nov; 32(5):711-5. PubMed ID: 10844
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Development and application of a new method for specific and sensitive enumeration of spores of nonproteolytic Clostridium botulinum types B, E, and F in foods and food materials.
    Peck MW; Plowman J; Aldus CF; Wyatt GM; Izurieta WP; Stringer SC; Barker GC
    Appl Environ Microbiol; 2010 Oct; 76(19):6607-14. PubMed ID: 20709854
    [TBL] [Abstract][Full Text] [Related]  

  • 35. [Nutritional optimization of thermal processing of canned food].
    Barreiro Méndez JA; Salas GR; Herrera Morán I
    Arch Latinoam Nutr; 1979 Jun; 29(2):208-19. PubMed ID: 394694
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Clostridium botulinum in cattle and dairy products.
    Lindström M; Myllykoski J; Sivelä S; Korkeala H
    Crit Rev Food Sci Nutr; 2010 Apr; 50(4):281-304. PubMed ID: 20301016
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.
    Lindström M; Mokkila M; Skyttä E; Hyytiä-Trees E; Lähteenmäki L; Hielm S; Ahvenainen R; Korkeala H
    J Food Prot; 2001 Jun; 64(6):838-44. PubMed ID: 11403135
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. 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]  

  • 40. Regulation of Botulinum Neurotoxin Synthesis and Toxin Complex Formation by Arginine and Glucose in Clostridium botulinum ATCC 3502.
    Fredrick CM; Lin G; Johnson EA
    Appl Environ Microbiol; 2017 Jul; 83(13):. PubMed ID: 28455330
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.