222 related articles for article (PubMed ID: 28686492)
1. 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]
2. Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production.
Golden MC; Wanless BJ; David JRD; Kottapalli B; Lineback DS; Talley RJ; Glass KA
J Food Prot; 2017 Aug; 80(8):1259-1265. PubMed ID: 28686493
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged Under Reduced Oxygen Conditions.
Glass KA; Golden MC; Wanless BJ; Conklin T; Schweihofer JP; Schill KM
J Food Prot; 2024 Jun; 87(6):100271. PubMed ID: 38561027
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products.
Glass KA; Mu M; LeVine B; Rossi F
J Food Prot; 2017 Sep; 80(9):1478-1488. PubMed ID: 28786718
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
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. Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide.
Glass KA; Kaufman KM; Smith AL; Johnson EA; Chen JH; Hotchkiss J
J Food Prot; 1999 Aug; 62(8):872-6. PubMed ID: 10456739
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]