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Journal Abstract Search

204 related items for PubMed ID: 8880298

  • 1. Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum.
    Graham AF, Mason DR, Peck MW.
    Int J Food Microbiol; 1996 Aug; 31(1-3):69-85. PubMed ID: 8880298
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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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  • 10. Time-to-detection, percent-growth-positive and maximum growth rate models for Clostridium botulinum 56A at multiple temperatures.
    Zhao L, Montville TJ, Schaffner DW.
    Int J Food Microbiol; 2002 Aug 25; 77(3):187-97. PubMed ID: 12160078
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  • 11. Effect of acid and salt concentration in fresh-pack pickles on the growth of Clostridium botulinum spores.
    Ito KA, Chen JK, Lerke PA, Seeger ML, Unverferth JA.
    Appl Environ Microbiol; 1976 Jul 25; 32(1):121-4. PubMed ID: 9898
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  • 15. 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 25; 65(8):3449-57. PubMed ID: 10427033
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  • 16. Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum - Effect of eight environmental factors.
    Koukou I, Mejlholm O, Dalgaard P.
    Int J Food Microbiol; 2021 May 16; 346():109162. PubMed ID: 33827003
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  • 19. 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 16; 65(1):130-9. PubMed ID: 11808784
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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 16; 80(9):1478-1488. PubMed ID: 28786718
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