Clostridium botulinum Spores and Toxin in Mascarpone Cheese and Other Milk Products

By Franciosa Giovanna   Pourshaban Manoocheher   Gianfranceschi Monica   Gattuso Antonietta   Fenicia Lucia   Ferrini Anna Maria   Mannoni Veruscka   De Luca Gregorio   Aureli Paolo  

Journal of Food Protection, Vol. 62, Iss. 8, 1999-08 ,pp. : 867-871

International Association for Food Protection

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Growth of Proteolytic Clostridium botulinum in Process Cheese Products: II. Predictive Modeling

By Ter Steeg Pieter F.   Cuppers Henk G. A. M.  

Journal of Food Protection, Vol. 58, Iss. 10, 1995-10 ,pp. : 1100-1108

International Association for Food Protection

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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

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Inhibition of Growth of Nonproteolytic Clostridium botulinum Type B in Sous Vide Cooked Meat Products Is Achieved by Using Thermal Processing but Not Nisin

By Lindström Miia   Mokkila Mirja   Skyttä Eija   Hyytiä-Trees Eija   Lähteenmäki Liisa   Hielm Sebastian   Ahvenainen Raija   Korkeala Hannu  

Journal of Food Protection, Vol. 64, Iss. 6, 2001-06 ,pp. : 838-844

International Association for Food Protection

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Shiga Toxin–Producing Escherichia coli: Pre- and Postharvest Control Measures To Ensure Safety of Dairy Cattle Products

By Hussein S.   Sakuma Toshie  

Journal of Food Protection, Vol. 68, Iss. 1, 2005-01 ,pp. : 199-207

International Association for Food Protection

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