Effect of Sporulation Temperature on the Resistance of Clostridium botulinum Type A Spores to Thermal and High Pressure Processing

By Marshall Kristin M.   Nowaczyk II Louis   Morrissey Travis R.   Loeza Viviana   Halik Lindsay A.   Skinner Guy E.   Reddy N. Rukma   Fleischman Gregory J.   Larkin John W.  

Journal of Food Protection, Vol. 78, Iss. 1, 2015-01 ,pp. : 146-150

International Association for Food Protection

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Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods

By Skinner Guy E.   Larkin John W.  

Journal of Food Protection, Vol. 61, Iss. 9, 1998-09 ,pp. : 1154-1160

International Association for Food Protection

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Growth and Production of Toxin of Clostridium botulinum Type E in Rainbow Trout under Various Storage Conditions

By Garren Donna M.   Harrison Mark A.   Huang Yao-Wen  

Journal of Food Protection, Vol. 58, Iss. 8, 1995-08 ,pp. : 863-866

International Association for Food Protection

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Toxin Production by Clostridium botulinum Type E in Packaged Channel Catfish

By Cai Ping   Harrison Mark A.   Huang Yao-Wen   Silva Juan L.  

Journal of Food Protection, Vol. 60, Iss. 11, 1997-11 ,pp. : 1358-1363

International Association for Food Protection

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Clostridium botulinum Toxin Formation in Romaine Lettuce and Shredded Cabbage: Effect of Storage and Packaging Conditions

By Petran Ruth L.   Sperber William H.   Davis Arthur B.  

Journal of Food Protection, Vol. 58, Iss. 6, 1995-06 ,pp. : 624-627

International Association for Food Protection

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