228 related articles for article (PubMed ID: 7662337)
1. Effect of lysozyme concentration, heating at 90 degrees C, and then incubation at chilled temperatures on growth from spores of non-proteolytic Clostridium botulinum.
Peck MW; Fernandez PS
Lett Appl Microbiol; 1995 Jul; 21(1):50-4. PubMed ID: 7662337
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. A predictive model that describes the effect of prolonged heating at 70 to 90 degrees C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme.
Fernández PS; Peck MW
Appl Environ Microbiol; 1999 Aug; 65(8):3449-57. PubMed ID: 10427033
[TBL] [Abstract][Full Text] [Related]
4. Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinum.
Stringer SC; Fairbairn DA; Peck MW
J Appl Microbiol; 1997 Jan; 82(1):128-36. PubMed ID: 9113882
[TBL] [Abstract][Full Text] [Related]
5. Effect of pH and NaCl on growth from spores of non-proteolytic Clostridium botulinum at chill temperature.
Graham AF; Mason DR; Maxwell FJ; Peck MW
Lett Appl Microbiol; 1997 Feb; 24(2):95-100. PubMed ID: 9081311
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Heat resistance and recovery of spores of non-proteolytic Clostridium botulinum in relation to refrigerated, processed foods with an extended shelf-life.
Lund BM; Peck MW
Soc Appl Bacteriol Symp Ser; 1994; 23():115S-128S. PubMed ID: 8047905
[No Abstract] [Full Text] [Related]
9. Systematic Assessment of Nonproteolytic Clostridium botulinum Spores for Heat Resistance.
Wachnicka E; Stringer SC; Barker GC; Peck MW
Appl Environ Microbiol; 2016 Oct; 82(19):6019-29. PubMed ID: 27474721
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Combined high pressure and thermal processing on inactivation of type A and proteolytic type B spores of Clostridium botulinum.
Reddy NR; Marshall KM; Morrissey TR; Loeza V; Patazca E; Skinner GE; Krishnamurthy K; Larkin JW
J Food Prot; 2013 Aug; 76(8):1384-92. PubMed ID: 23905794
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. The germinability of spores of a psychrotolerant, non-proteolytic strain of Clostridium botulinum is influenced by their formation and storage temperature.
Evans RI; Russell NJ; Gould GW; McClure PJ
J Appl Microbiol; 1997 Sep; 83(3):273-80. PubMed ID: 9351207
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Change of thermal inactivation of Clostridium botulinum spores during rice cooking.
Konagaya Y; Urakami H; Hoshino J; Kobayashi A; Sasagawa A; Yamazaki A; Kozaki S; Tanaka N
J Food Prot; 2009 Nov; 72(11):2400-6. PubMed ID: 19903408
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vacuum-packaged hot-smoked fish products.
Lindström M; Nevas M; Hielm S; Lähteenmäki L; Peck MW; Korkeala H
Appl Environ Microbiol; 2003 Jul; 69(7):4029-36. PubMed ID: 12839778
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Growth and toxin production by non-proteolytic and proteolytic Clostridium botulinum in cooked vegetables.
Carlin F; Peck MW
Lett Appl Microbiol; 1995 Mar; 20(3):152-6. PubMed ID: 7766071
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
