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Probabilistic evaluation of Clostridium perfringens potential growth in order to validate a cooling process of cooked dishes in catering.

• Author(s) : POUMEYROL G., MORELLI E., ROSSET P., et al.
• Publication date: 2014/01
• Languages : English
• Keywords : Safety, Clostridium, Microbiology, Catering, Cooling, Cooked food, Process, Growth
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 35 - n. 1

Single- and multi-cycle high hydrostatic pressure treatment on microbiological quality of mud snail (Bullacta exarata) during refrigerated storage.

• Author(s) : WANG L., XU C., HUANG P., et al.
• Publication date: 2016/07
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 65

Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked purée vegetables at refrigeration temperatures.

• Author(s) : CARLIN F., PECK M. W.
• Publication date: 1996/08
• Languages : English
• Keywords : Clostridium, Microbiology, Botulism, Toxin, Temperature, Puree, Vegetable
• Source: Appl. environ. Microbiol. - vol. 62 - n. 8

IIR document

EFFECTS OF FREEZING, FREEZE DRYING AND PH ON RADIATION-INDUCED HEAT SENSITIVITY OF CLOSTRIDIUM SPOROGENES.

• Author(s) : SHAMSUZZAMAN K., LUCHT L.
• Publication date: 1991/08/10
• Languages : English
• Keywords : Spore, Irradiation, Freeze-drying, Clostridium, Microbiology, Temperature, Freezing
• Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
• Formats : PDF

Biodiversity of Clostridium botulinum type E strains isolated from fish and fishery products.

• Author(s) : HYYTIÄ E., HIELM S., BJÖRKROTH J., et al.
• Publication date: 1999/05
• Languages : English
• Keywords : Genetics, Clostridium, Microorganism, Botulism, Seafood, Fish
• Source: Appl. environ. Microbiol. - vol. 65 - n. 5

IIR document

Modélisation de la croissance de Clostridium tyrobutyricum à partir des spores dans les fromages à pâte pressée cuite.

Modelling of the growth of Clostridium tyrobutyricum in semi-hard cheese.

• Author(s) : HUCHET V., THUAULT D., BOURGEOIS C. M.
• Publication date: 1997/06/16
• Languages : French
• Keywords : Spore, Food, Clostridium, Chilled food, Milk, Microorganism, Cooked food, Modelling, Development, Cheese
• Source: Predictive Microbiology Applied to Chilled Foods Preservation
• Formats : PDF

IIR document

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.

• Author(s) : CARLIN F., PECK M. W.
• Publication date: 1995/08/20
• Languages : French
• Keywords : Prepared food, Clostridium, Botulism, Toxin, Puree, Ready to use, Precooked food, Vegetable, Cold storage, Cooking
• Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
• Formats : PDF

Impact of temperature sampling strategy on the risk of clostridium growth: application to rapid cooling of food in institutional food service facilities.

• Author(s) : COMMEAU N., JALOUSTRE S.
• Publication date: 2013/04
• Languages : English
• Keywords : Clostridium, Chilled food, Temperature, Cooked food, Model, Sampling
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 30 - n. 2

Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures.

• Author(s) : PECK M. W., LUND B. M., FAIRBAIRN D. A., KASPERSSON A. S., UNDELAND P. C.
• Publication date: 1995/05
• Languages : English
• Keywords : Spore, Food, Clostridium, Microorganism, Microbiology, Botulism, Treatment, Survival, Cold storage
• Source: Appl. environ. Microbiol. - vol. 61 - n. 5

Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.

• Author(s) : JUNEJA V. K., THIPPAREDDI H., FRIEDMAN M.
• Publication date: 2006/07
• Languages : English
• Keywords : Clostridium, Mince, Microbiology, Meat, Chilling, Cooked food, Meat product, Inhibition, Expérimentation
• Source: Journal of Food Protection - vol. 69 - n. 7

Inhibitory effect of combinations of heat treatment, pH and sodium chloride on growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.

• Author(s) : GRAHAM A. F., MASON D. R., PECK M. W.
• Publication date: 1996/07
• Languages : English
• Keywords : Heat, Clostridium, Microorganism, Botulism, Temperature, Ph, Sodium chloride
• Source: Appl. environ. Microbiol. - vol. 62 - n. 7

Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.

• Author(s) : HYYTIÄ-TREES E., SKYTTÄ E., MOKKILA M., et al.
• Publication date: 2000/01
• Languages : English
• Keywords : Food, Safety, Clostridium, Microorganism, Botulism, Vacuum, Treatment, Control (generic)
• Source: Appl. environ. Microbiol. - vol. 66 - n. 1

Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.

• Author(s) : SABAH J. R., JUNEJA V. K., FUNG D. Y. C.
• Publication date: 2004/09
• Languages : English
• Keywords : Clostridium, Mince, Microbiology, Meat, Treatment, Chilling, Beef, Cooked food, Spice, Packaging, Growth, Organic acid
• Source: Journal of Food Protection - vol. 67 - n. 9

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.

• Author(s) : FERNÁNDEZ P. S., PECK M. W.
• Publication date: 1999/08
• Languages : English
• Keywords : Spore, Prepared food, Food, Contamination, Clostridium, Botulism, Toxin, Temperature, Additive
• Source: Appl. environ. Microbiol. - vol. 65 - n. 8

Foodborne transmission of infectious intestinal disease in England and Wales, 1992-2003.

• Author(s) : HUGHES C., GILLESPIE I. A., O'BRIEN S. J., et al.
• Publication date: 2007/07
• Languages : English
• Keywords : Food, Salmonella, Clostridium, Campylobacter, Bacteria, Escherichia
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 18 - n. 7