Literature DB >> 4928608

Prevalence of Clostridium botulinum in semipreserved meat products.

K Abrahamsson, H Riemann.   

Abstract

Samples of semipreserved meat products were taken, and 372 were examined for Clostridium botulinum. Five samples contained type A and one sample type B.

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Year:  1971        PMID： 4928608      PMCID： PMC377220          DOI： 10.1128/am.21.3.543-544.1971

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  4 in total

1.  Some new media for the isolation and identification of Clostridia.

Authors:  A T WILLIS; G HOBBS
Journal:  J Pathol Bacteriol       Date:  1959-04

2.  Incidence of mesophilic Clostridium spores in raw pork, beef, and chicken in processing plants in the United States and Canada.

Authors:  R A Greenberg; R B Tompkin; B O Bladel; R S Kittaka; A Anellis
Journal:  Appl Microbiol       Date:  1966-09

3.  Incidence study of spores of Clostridium botulinum in convenience foods.

Authors:  N F Insalata; S J Witzeman; G J Fredericks; F C Sunga
Journal:  Appl Microbiol       Date:  1969-04

4.  Examination of prepared foods in plastic packages for Clostridium botulinum.

Authors:  C Taclindo; G S Nygaard; H L Bodily
Journal:  Appl Microbiol       Date:  1967-03
  4 in total
  2 in total

1.  Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products.

Authors:  M R Maas; K A Glass; M P Doyle
Journal:  Appl Environ Microbiol       Date:  1989-09       Impact factor: 4.792

2.  Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat.

Authors:  L N Christiansen; R W Johnston; D A Kautter; J W Howard; W J Aunan
Journal:  Appl Microbiol       Date:  1973-03
  2 in total

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