Literature DB >> 29566

Establishment of a heat inactivation curve for Clostridium botulinum 62A toxin in beef broth.

M E Losikoff.   

Abstract

A procedure is described for establishing a heat inactivation curve for the toxin of Clostridium botulinum 62A in beef broth. The effect of toxin titer, pH, and the type of acid employed for pH adjustment on the heat stability of the toxin is described.

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Year:  1978        PMID： 29566      PMCID： PMC291232          DOI： 10.1128/aem.36.2.386-388.1978

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  5 in total

1.  Temperature effects on botulinum A toxin.

Authors:  T E CARTWRIGHT; M A LAUFFER
Journal:  Proc Soc Exp Biol Med       Date:  1958-06

2.  Effect of frozen storage time on heat inactivation of Clostridium botulinum type E toxin.

Authors:  M G Yao; C B Denny; C W Bohrer
Journal:  Appl Microbiol       Date:  1973-03

Review 3.  Toxic proteins produced by Clostridium botulinum.

Authors:  E J Schantz; H Sugiyama
Journal:  J Agric Food Chem       Date:  1974 Jan-Feb       Impact factor: 5.279

4.  The effect of temperature on toxin formation and toxin stability of Clostridium botulinum type E in different environments.

Authors:  K Abrahamsson; B Gullmar; N Molin
Journal:  Can J Microbiol       Date:  1966-04       Impact factor: 2.419

5.  Thermal inactivation of type E botulinum toxin.

Authors:  J J Licciardello; J T Nickerson; C A Ribich; S A Goldblith
Journal:  Appl Microbiol       Date:  1967-03
  5 in total
  1 in total

1.  Attomolar detection of botulinum toxin type A in complex biological matrices.

Authors:  Karine Bagramyan; Jason R Barash; Stephen S Arnon; Markus Kalkum
Journal:  PLoS One       Date:  2008-04-30       Impact factor: 3.240
  1 in total

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