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 *

136 related articles for article (PubMed ID: 31121695)

  • 1. Growth and Toxin Production by Clostridium botulinum in Sliced Raw Potatoes Under Vacuum With and Without Sulfite.
    Solomon HM; Rhodehamel EJ; Kautter DA
    J Food Prot; 1994 Oct; 57(10):878-881. PubMed ID: 31121695
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 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 formation of toxin by Clostridium botulinum in peeled, inoculated, vacuum-packed potatoes after a double pasteurization and storage at 25 degrees C.
    Lund BM; Graham AF; George SM
    J Appl Bacteriol; 1988 Mar; 64(3):241-6. PubMed ID: 3290178
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Outgrowth of Clostridium botulinum in Shredded Cabbage at Room Temperature Under a Modified Atmosphere.
    Solomon HM; Kautter DA; Lilly T; Rhodehamel EJ
    J Food Prot; 1990 Oct; 53(10):831-833. PubMed ID: 31018284
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Evaluation of Unacidified Products Bottled in Oil for Outgrowth and Toxin Production by Clostridium botulinum.
    Solomon HM; Kautter DA; Rhodehamel EJ; Lilly T
    J Food Prot; 1991 Aug; 54(8):648-649. PubMed ID: 31051604
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Behavior of Clostridium botulinum in Vacuum-Packed Fresh Celery.
    Johnson CE
    J Food Prot; 1979 Jan; 42(1):49-50. PubMed ID: 30812331
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of Preservatives to Delay Toxin Formation by Clostridium botulinum (Type B, Strain Okra) in Vacuum-Packed, Cooked Potatoes.
    Notermans S; Dufrenne J; Keybets MJH
    J Food Prot; 1985 Oct; 48(10):851-855. PubMed ID: 30939694
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Outgrowth and Toxin Production by Clostridium botulinum in Bottled Chopped Garlic.
    Solomon HM; Kautter DA
    J Food Prot; 1988 Nov; 51(11):862-865. PubMed ID: 30991489
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Production of Botulinum Toxin in Inoculated Pack Studies of Foil-Wrapped Baked Potatoes.
    Sugiyama H; Woodburn M; Yang KH; Movroydis C
    J Food Prot; 1981 Dec; 44(12):896-898. PubMed ID: 30856729
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water.
    Raghubeer EV; Phan BN; Onuoha E; Diggins S; Aguilar V; Swanson S; Lee A
    Int J Food Microbiol; 2020 Oct; 331():108697. PubMed ID: 32563133
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Vacuum-Packed Cooked Potatoes: Toxin Production by Clostridium botulinum and Shelf Life.
    Notermans S; Dufrenne J; Keijbets MJH
    J Food Prot; 1981 Aug; 44(8):572-575. PubMed ID: 30836531
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 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. 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]  

    [Next]    [New Search]
    of 7.