EFFECT OF STORAGE TIME AND TEMPERATURE ON SURVIVAL OF CLOSTRIDIUM-BOTULINUM SPORES IN ACID-MEDIA

被引：8

作者：

ODLAUG, TE

PFLUG, IJ

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,MINNEAPOLIS,MN 55455

[2] UNIV MINNESOTA,SCH PUBL HLTH,MINNEAPOLIS,MN 55455

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1977年 / 34卷 / 01期

关键词：

D O I：

10.1128/AEM.34.1.30-33.1977

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：30 / 33

页数：4

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[3] EFFECT OF ACID AND SALT CONCENTRATION IN FRESH-PACK PICKLES ON GROWTH OF CLOSTRIDIUM-BOTULINUM SPORES [J].

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APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1976, 32 (01) :121-124

[4] THERMAL DESTRUCTION OF CLOSTRIDIUM-BOTULINUM SPORES SUSPENDED IN TOMATO JUICE IN ALUMINUM THERMAL DEATH TIME TUBES [J].

ODLAUG, TE ;

PFLUG, IJ .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1977, 34 (01) :23-29

[5] SYNDROME OF BOTULISM IN INFANCY - CLINICAL AND ELECTROPHYSIOLOGIC STUDY [J].

PICKETT, J ;

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BRUNSTETTERSHAFER, MA .

NEW ENGLAND JOURNAL OF MEDICINE, 1976, 295 (14) :770-772

[6]

POWERS J J, 1976, Critical Reviews in Food Science and Nutrition, V7, P371

[7]

TOWNSEND CT, 1954, FOOD RES, V19, P536

[8]

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[10]

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