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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

176 related items for PubMed ID: 18095444

  • 1.
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  • 2. 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
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  • 3. 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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  • 5. Effect of ethanol on the growth of Clostridium botulinum.
    Daifas DP, Smith JP, Blanchfield B, Cadieux B, Sanders G, Austin JW.
    J Food Prot; 2003 Apr 15; 66(4):610-7. PubMed ID: 12696684
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  • 6. Antimicrobial activity of foodborne Paenibacillus and Bacillus spp. against Clostridium botulinum.
    Girardin H, Albagnac C, Dargaignaratz C, Nguyen-The C, Carlin F.
    J Food Prot; 2002 May 15; 65(5):806-13. PubMed ID: 12030292
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  • 7. 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 15; 80(8):1252-1258. PubMed ID: 28686492
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  • 8. Growth and toxin production by Clostridium botulinum in moldy tomato juice.
    Huhtanen CN, Naghski J, Custer CS, Russell RW.
    Appl Environ Microbiol; 1976 Nov 15; 32(5):711-5. PubMed ID: 10844
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  • 9. High prevalence of Clostridium botulinum in vegetarian sausages.
    Pernu N, Keto-Timonen R, Lindström M, Korkeala H.
    Food Microbiol; 2020 Oct 15; 91():103512. PubMed ID: 32539985
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  • 11. 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 15; 62(7):2664-8. PubMed ID: 8779606
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  • 13. Science, practice, and human errors in controlling Clostridium botulinum in heat-preserved food in hermetic containers.
    Pflug IJ.
    J Food Prot; 2010 May 15; 73(5):993-1002. PubMed ID: 20501056
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  • 14. 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 01; 96(2):115-31. PubMed ID: 15364467
    [Abstract] [Full Text] [Related]

  • 15. Growth and toxin production by non-proteolytic and proteolytic Clostridium botulinum in cooked vegetables.
    Carlin F, Peck MW.
    Lett Appl Microbiol; 1995 Mar 01; 20(3):152-6. PubMed ID: 7766071
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  • 16. 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 01; 75(6):1157-66. PubMed ID: 22691489
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  • 17. 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 01; 22(6):1025-9. PubMed ID: 4944801
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  • 20. Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods.
    Anderson NM, Larkin JW, Cole MB, Skinner GE, Whiting RC, Gorris LG, Rodriguez A, Buchanan R, Stewart CM, Hanlin JH, Keener L, Hall PA.
    J Food Prot; 2011 Nov 01; 74(11):1956-89. PubMed ID: 22054200
    [Abstract] [Full Text] [Related]

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