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Journal Abstract Search

155 related items for PubMed ID: 15246242

  • 1. Effects of mastic resin and its essential oil on the growth of proteolytic Clostridium botulinum.
    Daifas DP, Smith JP, Blanchfield B, Sanders G, Austin JW, Koukoutisis J.
    Int J Food Microbiol; 2004 Aug 01; 94(3):313-22. PubMed ID: 15246242
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  • 2. 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 15; 108(1):92-104. PubMed ID: 16480785
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  • 7. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 degrees C.
    Mexis SF, Chouliara E, Kontominas MG.
    Food Microbiol; 2009 Sep 15; 26(6):598-605. PubMed ID: 19527835
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  • 8. 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 15; 68(5):1005-11. PubMed ID: 15895734
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  • 15. 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 15; 61(3):324-8. PubMed ID: 9708304
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  • 17. 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 15; 62(10):1157-61. PubMed ID: 10528719
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  • 18. Group I Clostridium botulinum strains show significant variation in growth at low and high temperatures.
    Hinderink K, Lindström M, Korkeala H.
    J Food Prot; 2009 Feb 15; 72(2):375-83. PubMed ID: 19350983
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  • 20. Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products.
    Glass KA, Mu M, LeVine B, Rossi F.
    J Food Prot; 2017 Sep 15; 80(9):1478-1488. PubMed ID: 28786718
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