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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Overview on Listeria in processed meat products.
- Author(s) : SCHOTT W., HILDEBRANDT G.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. Concerted Action CT94-1456.
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Thermal destruction of pathogens in processed m...
- Author(s) : GENIGEORGIS C.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
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Rapid methods for detecting toxin-producing org...
- Author(s) : CÓRDOBA J. J.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
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Investigations on the occurrence of Listeria mo...
- Author(s) : KRÖCKEL L.
- Date : 2002/08/18
- Languages : English
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Clostridia in red meat and slaughter animals.
- Author(s) : EISGRUBER H., STOLLE A.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. Concerted Action CT94-1456.
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