Low Temperature Growth of Type E Clostridium botulinum Spores. 1. Effects of Sodium Chloride, Sodium Nitrite and pH
- 1 January 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (1), 78
- https://doi.org/10.1111/j.1365-2621.1969.tb14366.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Effect of Sodium Chloride and p H on the Outgrowth of Spores of Type E Clostridium botulinum at Optimal and Suboptimal TemperaturesApplied Microbiology, 1966
- Growth and Toxin Production by Type E Clostridium Botulinum Below 40°FaJournal of Food Science, 1961
- Factors Influencing Growth and Toxin Production in Cheese Inoculated with Spores of Clostridium Botulinum Types A and B. I. Studies with Surface-Ripened Cheese Type IJournal of Dairy Science, 1958
- Production and Cleaning of Spores of Putrefactive Anaerobe 3679Applied Microbiology, 1957
- TYPE E (FISH-BORNE) BOTULISM: A REVIEWJapanese Journal of Medical Science and Biology, 1957