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Biodiversity of Clostridium botulinum type E strains isolated from fish and fishery products.
Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked purée vegetables at refrigeration temperatures.
Inhibitory effect of combinations of heat treatment, pH and sodium chloride on growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.
Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.
Refrigerated carrot juice and other refrigerated low-acid juices: guidance for industry.
Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures.
IIR document
VACUUM-PACKAGING OF FRESH FISH: EFFECT OF OXYGEN PERMEABILITY OF PACKAGING MATERIAL ON THE DEVELOPMENT OF BOTULINAL TOXIN.
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.
ESTABLISHING SOUS VIDE PROCESSING SCHEDULES FOR SPAGHETTI/MEAT SAUCE AND RICE/SALMON BASED ON THERMAL DESTRUCTION OF STREPTOCOCCUS FAECIUM.
Croissance de Clostridium botulinum non protéolytique et production de toxine à température de réfrigération dans des légumes cuits.
Growth of non-proteolytic Clostridium botulinum and toxin production at chilling temperatures in cooked vegetables.
MODIFIED-ATMOSPHERE STORAGE OF TROUT FILLETS: OPTIMIZATION OF THE PROCEDURE.
