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Journal Abstract Search

138 related items for PubMed ID: 8398625

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  • 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
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  • 3. 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
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  • 5. 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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  • 6. 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 02; 65(1):130-9. PubMed ID: 11808784
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  • 7. 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 02; 65(8):3449-57. PubMed ID: 10427033
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  • 8. 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 02; 10(3-4):269-89. PubMed ID: 2204405
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  • 9. Inhibition of toxigenesis of group II (nonproteolytic) Clostridium botulinum type B in meat products by using a reduced level of nitrite.
    Keto-Timonen R, Lindström M, Puolanne E, Niemistö M, Korkeala H.
    J Food Prot; 2012 Jul 02; 75(7):1346-9. PubMed ID: 22980023
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  • 12. Sodium nitrite and potassium nitrate in control of nonproteolytic Clostridium botulinum outgrowth and toxigenesis in vacuum-packed cold-smoked rainbow trout.
    Hyytiä E, Eerola S, Hielm S, Korkeala H.
    Int J Food Microbiol; 1997 Jun 17; 37(1):63-72. PubMed ID: 9237123
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  • 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 17; 63(12):1687-96. PubMed ID: 11131892
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  • 16. 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
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  • 17. Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings.
    Lianou A, Geornaras I, Kendall PA, Scanga JA, Sofos JN.
    Food Microbiol; 2007 Aug 01; 24(5):433-43. PubMed ID: 17367676
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  • 20. 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 01; 62(4):349-55. PubMed ID: 10419207
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