ShareClostridium botulinum and processed meat products.
Author(s) : PECK M. W.
Summary
This article presents Clostridium botulinum-induced disorders originating in various foodstuffs in a number of European countries. The main sources of contamination (soil, animal gastrointestinal tracts) are described. Analysis of heat resistance in this microorganism and its spores is also provided.
Details
- Original title: Clostridium botulinum and processed meat products.
- Record ID : 2000-3066
- Languages: English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
- Publication date: 1996
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Clostridium; Microorganism; Botulism; Meat product
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Biodiversity of Clostridium botulinum type E st...
- Author(s) : HYYTIÄ E., HIELM S., BJÖRKROTH J., et al.
- Date : 1999/05
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 65 - n. 5
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Inhibition of nonproteolytic Clostridium botuli...
- Author(s) : RODGERS S., PEIRIS P., CASADEI G.
- Date : 2003/04
- Languages : English
- Source: Journal of Food Protection - vol. 66 - n. 4
View record
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Germination, growth, and toxin production of no...
- Author(s) : ELLIOTT P. H., SCHAFFNER D. W.
- Date : 2001/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 66 - n. 4
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Inhibitory effect of combinations of heat treat...
- Author(s) : GRAHAM A. F., MASON D. R., PECK M. W.
- Date : 1996/07
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 62 - n. 7
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CLOSTRIDIUM BOTULINUM IN SAUSAGES TO BE BOILED.
- Author(s) : LEISTNER L., HECHELMANN H., LUCKE F. K.
- Date : 1981/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 72
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