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Journal Abstract Search

235 related items for PubMed ID: 11808784

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  • 2. 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
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  • 4. 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
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  • 7. 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
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  • 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
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  • 13. 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
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  • 14. 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
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  • 15. Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.
    Lebrun S, Van Nieuwenhuysen T, Crèvecoeur S, Vanleyssem R, Thimister J, Denayer S, Jeuge S, Daube G, Clinquart A, Fremaux B.
    Int J Food Microbiol; 2020 Dec 02; 334():108853. PubMed ID: 32932195
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  • 16. 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 02; 60(8):928-934. PubMed ID: 31207801
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  • 19. 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 02; 22(6):1025-9. PubMed ID: 4944801
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  • 20. 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 02; 62(8):3069-72. PubMed ID: 8702303
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