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 *

112 related articles for article (PubMed ID: 30866216)

  • 1. Effect of Low Temperatures on Growth of Nonproteolytic Clostridium botulinum Types B and F and Proteolytic Type G in Crabmeat and Broth
    Solomon HM; Kautter DA; Lynt RK
    J Food Prot; 1982 Apr; 45(6):516-518. PubMed ID: 30866216
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Low Temperatures on Growth of Clostridium botulinum Spores in Meat of the Blue Crab.
    Solomon HM; Lynt RK; Lilly T; Kautter DA
    J Food Prot; 1977 Jan; 40(1):5-7. PubMed ID: 30731557
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Heat-Pasteurization Process for Inactivation of Nonproteolytic Types of Clostridium botulinum in Picked Dungeness Crabmeat.
    Peterson ME; Pelroy GA; Poysky FT; Paranjpye RN; Dong FM; Pigott GM; Eklund MW
    J Food Prot; 1997 Aug; 60(8):928-934. PubMed ID: 31207801
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Differences and Similarities Among Proteolytic and Nonproteolytic Strains of Clostridium botulinum Types A, B, E and F: A Review.
    Lynt RK; Kautter DA; Solomon HM
    J Food Prot; 1982 Apr; 45(5):466-474. PubMed ID: 30866316
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Survival studies with spores of Clostridium botulinum type E in pasteurized meat of the blue crab Callinectes sapidus.
    Cockey RR; Tatro MC
    Appl Microbiol; 1974 Apr; 27(4):629-33. PubMed ID: 4596746
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Feasibility of a Heat-Pasteurization Process for the Inactivation of Nonproteolytic Clostridium botulinum types B and E in Vacuum-Packaged, Hot-Process (Smoked) Fish.
    Eklund MW; Peterson ME; Paranjpye R; Pelroy GA
    J Food Prot; 1988 Sep; 51(9):720-726. PubMed ID: 30991563
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of High Pressures in Combination with Temperature on the Inactivation of Spores of Nonproteolytic Clostridium botulinum Types B and F.
    Skinner GE; Morrissey TR; Patazca E; Loeza V; Halik LA; Schill KM; Reddy NR
    J Food Prot; 2018 Feb; 81(2):261-271. PubMed ID: 29360398
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Competitive inhibition between different Clostridium botulinum types and strains.
    Eklund MW; Poysky FT; Peterson ME; Paranjpye RN; Pelroy GA
    J Food Prot; 2004 Dec; 67(12):2682-7. PubMed ID: 15633672
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Potential for Growth of Nonproteolytic Types of Clostridium botulinum in Pasteurized Restructured Meat Products: A Review
    Simunovic J; Oblinger JL; Adams JP
    J Food Prot; 1985 Mar; 48(3):265-276. PubMed ID: 30939652
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Combinations of Heat Treatment and Sodium Chloride That Prevent Growth from Spores of Nonproteolytic Clostridium botulinum.
    Stringer SC; Peck MW
    J Food Prot; 1997 Dec; 60(12):1553-1559. PubMed ID: 31207755
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures.
    Peck MW; Lund BM; Fairbairn DA; Kaspersson AS; Undeland PC
    Appl Environ Microbiol; 1995 May; 61(5):1780-5. PubMed ID: 7646016
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Contrasting effects of heat treatment and incubation temperature on germination and outgrowth of individual spores of nonproteolytic Clostridium botulinum bacteria.
    Stringer SC; Webb MD; Peck MW
    Appl Environ Microbiol; 2009 May; 75(9):2712-9. PubMed ID: 19270146
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Minimal growth temperature, sodium chloride tolerance, pH sensitivity, and toxin production of marine and terrestrial strains of Clostridium botulinum type C.
    Segner WP; Schmidt CF; Boltz JK
    Appl Microbiol; 1971 Dec; 22(6):1025-9. PubMed ID: 4944801
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Growth from spores of nonproteolytic Clostridium botulinum in heat-treated vegetable juice.
    Stringer SC; Haque N; Peck MW
    Appl Environ Microbiol; 1999 May; 65(5):2136-42. PubMed ID: 10224012
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.