Literature DB >> 20275419

Bacteriological studies relating to thermal processing of canned meats; thermal death-time curve for spores of test putrefactive anaerobe in meat.

C E GROSS, C VINTON, C R STUMBO.   

Abstract

Keywords:  BACTERIA/anaerobic; MEAT/bacteriology; PUTREFACTION

Mesh：

Year:  1946        PMID： 20275419     DOI： 10.1111/j.1365-2621.1946.tb16369.x

Source DB:  PubMed          Journal:  Food Res        ISSN： 0095-974X


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  1 in total

1.  National outbreak of type a foodborne botulism associated with a widely distributed commercially canned hot dog chili sauce.

Authors:  Patricia C Juliao; Susan Maslanka; Janet Dykes; Linda Gaul; Satish Bagdure; Lynae Granzow-Kibiger; Ellen Salehi; Donald Zink; Robert P Neligan; Casey Barton-Behravesh; Carolina Lúquez; Matthew Biggerstaff; Michael Lynch; Christine Olson; Ian Williams; Ezra J Barzilay
Journal:  Clin Infect Dis       Date:  2012-10-24       Impact factor: 9.079
  1 in total

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