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Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked purée vegetables at refrigeration temperatures.
Biodiversity of Clostridium botulinum type E strains isolated from fish and fishery products.
Inhibitory effect of combinations of heat treatment, pH and sodium chloride on growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.
IIR document
VACUUM-PACKAGING OF FRESH FISH: EFFECT OF OXYGEN PERMEABILITY OF PACKAGING MATERIAL ON THE DEVELOPMENT OF BOTULINAL TOXIN.
Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.
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.
Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures.
Refrigerated carrot juice and other refrigerated low-acid juices: guidance for industry.
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.
