202 related articles for article (PubMed ID: 9708304)
1. 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]
2. 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]
3. Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked puréed vegetables at refrigeration temperatures.
Carlin F; Peck MW
Appl Environ Microbiol; 1996 Aug; 62(8):3069-72. PubMed ID: 8702303
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
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. 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]
8. Changes in populations of Listeria monocytogenes inoculated on packaged fresh-cut vegetables.
Farber JM; Wang SL; Cai Y; Zhang S
J Food Prot; 1998 Feb; 61(2):192-5. PubMed ID: 9708280
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. 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]
13. 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]
14. 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]
15. Effect of pH and CO2 on 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 Oct; 62(10):1157-61. PubMed ID: 10528719
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Microbiological quality and the inability of proteolytic Clostridium botulinum to produce toxin in film-packaged fresh-cut cabbage and lettuce.
Hao YY; Brackett RE; Beuchat LR; Doyle MP
J Food Prot; 1998 Sep; 61(9):1148-53. PubMed ID: 9766066
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]