Inhibition of growth of Cl. botulinum at different pH values by sodium chloride and sodium nitrite
- 1 December 1973
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 8 (4), 467-475
- https://doi.org/10.1111/j.1365-2621.1973.tb01734.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- The Perigo effect in porkInternational Journal of Food Science & Technology, 1972
- Inhibition of clostridia by nitriteInternational Journal of Food Science & Technology, 1968
- Observations on the inhibition of vegetative cells of Clostridium sporogenes by nitrite which has been autoclaved in a laboratory medium, discussed in the context of sub‐lethally processed cured meatsInternational Journal of Food Science & Technology, 1967
- Combined Effect of Water Activity, pH and Temperature on the Growth of Clostridium botulinum from Spore and Vegetative Cell InoculaJournal of Applied Bacteriology, 1967
- The effect of sodium chloride, potassium nitrate and sodium nitrite on the recovery of heated bacterial spores *International Journal of Food Science & Technology, 1966
- Incidence of Putrefactive Anaerobic Spores in MeataJournal of Food Science, 1964
- Some new media for the isolation and identification of clostridiaThe Journal of Pathology and Bacteriology, 1959
- A medium for the identification of clostridia producing opalescence in egg‐yolk emulsionsThe Journal of Pathology and Bacteriology, 1958
- The Bacteriology of " Pasteurized " Canned Hams*†Journal of the Royal Sanitary Institute, 1954
- The Action of Nitrites on BacteriaJournal of the Fisheries Research Board of Canada, 1941