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Clostridium botulinum type E outgrowth and toxin production in vacuum-skin packaged shrimp.

Author(s) : GARREN D. M., HARRISON M. A., HUANG Y. W.

Type of article: Article

Summary

An oxygen-impermeable film was used to package shrimp before storage at 4 to 10 deg C. Toxins could already be detected in the shrimp stored at 10 deg C after 6 days. They were absent from shrimp stored at 4 deg C after 21 days.

Details

  • Original title: Clostridium botulinum type E outgrowth and toxin production in vacuum-skin packaged shrimp.
  • Record ID : 1995-3673
  • Languages: English
  • Source: Food Microbiol. - vol. 11 - n. 6
  • Publication date: 1994

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