Related content

Inhibition of Toxigenesis of Group II (Nonproteolytic) Clostridium botulinum Type B in Meat Products by Using a Reduced Level of Nitrite

By Keto-Timonen Riikka   Lindström Miia   Puolanne Eero   Niemistö Markku   Korkeala Hannu  

Journal of Food Protection, Vol. 75, Iss. 7, 2012-07 ,pp. : 1346-1349

International Association for Food Protection

Access to resources Recommend Favorite

Group I Clostridium botulinum Strains Show Significant Variation in Growth at Low and High Temperatures

By Hinderink Katja   Lindström Miia   Korkeala Hannu  

Journal of Food Protection, Vol. 72, Iss. 2, 2009-02 ,pp. : 375-383

International Association for Food Protection

Access to resources Recommend Favorite

Food Safety Objective Approach for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods

By Anderson N. M.   Larkin J. W.   Cole M. B.   Skinner G. E.   Whiting R. C.   Gorris L. G. M.   Rodriguez A.   Buchanan R.   Stewart C. M.   Hanlin J. H.   Keener L.   Hall P. A.  

Journal of Food Protection, Vol. 74, Iss. 11, 2011-11 ,pp. : 1956-1989

International Association for Food Protection

Access to resources Recommend Favorite

Change of Thermal Inactivation of Clostridium botulinum Spores during Rice Cooking

By Konagaya Yukifumi   Urakami Hiroshi   Hoshino Jun   Kobayashi Atsushi   Sasagawa Akihiko   Yamazaki Akira   Kozaki Shunji   Tanaka Nobumasa  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2400-2406

International Association for Food Protection

Access to resources Recommend Favorite

Science, Practice, and Human Errors in Controlling Clostridium botulinum in Heat-Preserved Food in Hermetic Containers

By Pflug Irving J.  

Journal of Food Protection, Vol. 73, Iss. 5, 2010-05 ,pp. : 993-1002

International Association for Food Protection

Access to resources Recommend Favorite