ShareA predictive model that describes the effect of prolonged heating at 70 to 90 °C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme.
Author(s) : FERNÁNDEZ P. S., PECK M. W.
Type of article: Article
Summary
Provided that the storage temperature was no higher than 8 °C, heat treatments that prevented growth and toxin production during 90 days were determined with a model.
Details
- Original title: A predictive model that describes the effect of prolonged heating at 70 to 90 °C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme.
- Record ID : 2000-2028
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 65 - n. 8
- Publication date: 1999/08
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Indexing
- Themes: Precooked food
- Keywords: Spore; Prepared food; Food; Contamination; Clostridium; Botulism; Toxin; Temperature; Additive
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Delaying toxigenesis of Clostridium botulinum b...
- Author(s) : MENG J., GENIGEORGIS C. A.
- Date : 1994
- Languages : English
- Source: Lett. appl. Microbiol. - vol. 19 - n. 1
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EVALUATING THE POTENTIAL RISK FROM EXTENDED-SHE...
- Author(s) : DOYLE M. P.
- Date : 1991/04
- Languages : English
- Source: J. Food Technol. - vol. 45 - n. 4
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Growth of and toxin production by nonproteolyti...
- Author(s) : CARLIN F., PECK M. W.
- Date : 1996/08
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 62 - n. 8
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THE OCCURRENCE OF CLOSTRIDIUM PERFRINGENS IN DR...
- Author(s) : KRIVANOVA M.
- Date : 1982
- Languages : English
- Source: Sb. vysoké Sk. chem.-technol. Praze, Potraviny - n. 53E
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PRESERVATION AND SAFETY OF PREPARED, PASTEURIZE...
- Author(s) : DEBEVERE J. M.
- Date : 1989
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 22 - n. 10
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