Screening for Clostridium botulinum Type A, B, and E in Cooked Chilled Foods Containing Vegetables and Raw Material Using Polymerase Chain Reaction and Molecular Probes

Author： Braconnier Agnès   Broussolle Véronique   Perelle Sylvie   Fach Patrick   Nguyen-The Christophe   Carlin Frédéric  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.64, Iss.2, 2001-02, pp. : 201-207

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