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Journal Abstract Search

319 related items for PubMed ID: 8779606

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  • 4. 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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  • 7. 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; 22(6):1025-9. PubMed ID: 4944801
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  • 9. 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
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  • 11. Effect of media, additives, and incubation conditions on the recovery of high pressure and heat-injured Clostridium botulinum spores.
    Reddy NR, Tetzloff RC, Skinner GE.
    Food Microbiol; 2010 Aug; 27(5):613-7. PubMed ID: 20510779
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  • 12. 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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  • 13. Effect of lysozyme concentration, heating at 90 degrees C, and then incubation at chilled temperatures on growth from spores of non-proteolytic Clostridium botulinum.
    Peck MW, Fernandez PS.
    Lett Appl Microbiol; 1995 Jul 15; 21(1):50-4. PubMed ID: 7662337
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  • 15. Modeling lag phase of nonproteolytic Clostridium botulinum toxigenesis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum.
    Meng J, Genigeorgis CA.
    Int J Food Microbiol; 1993 Jul 15; 19(2):109-22. PubMed ID: 8398625
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