COMPARATIVE RADIATION DEATH KINETICS OF CLOSTRIDIUM-BOTULINUM SPORES AT LOW-TEMPERATURE GAMMA-IRRADIATION

被引:5
作者
ANELLIS, A [1 ]
BERKOWITZ, D [1 ]
KEMPER, D [1 ]
机构
[1] USA,NATICK RES & DEV COMMAND,FOOD SCI LAB,NATICK,MA 01760
关键词
D O I
10.4315/0362-028X-40.5.313
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
收藏
页码:313 / 316
页数:4
相关论文
共 11 条
[1]   ESTIMATION OF RADIATION RESISTANCE VALUES OF MICROORGANISMS IN FOOD PRODUCTS [J].
ANELLIS, A ;
WERKOWSKI, S .
APPLIED MICROBIOLOGY, 1968, 16 (09) :1300-+
[2]   RADIATION STERILIZATION OF BACON FOR MILITARY FEEDING [J].
ANELLIS, A ;
GRECZ, N ;
HUBER, DA ;
BERKOWITZ, D ;
SCHNEIDER, MD ;
SIMON, M .
APPLIED MICROBIOLOGY, 1965, 13 (01) :37-+
[3]  
ANELLIS A, 1969, APPL MICROBIOL, V18, P604, DOI 10.1177/0266382014238140
[4]   RADIATION STERILIZATION OF PROTOTYPE MILITARY FOODS .4. LOW-TEMPERATURE IRRADIATION OF CODFISH CAKE, CORNED BEEF, AND PORK SAUSAGE [J].
ANELLIS, A ;
BERKOWIT.D ;
SWANTAK, W ;
STROJAN, C .
APPLIED MICROBIOLOGY, 1972, 24 (03) :453-&
[5]   LOW-TEMPERATURE IRRADIATION OF BEEF AND METHODS FOR EVALUATION OF A RADAPPERTIZATION PROCESS [J].
ANELLIS, A ;
SHATTUCK, E ;
ROWLEY, DB ;
ROSS, EW ;
WHALEY, DN ;
DOWELL, VR .
APPLIED MICROBIOLOGY, 1975, 30 (05) :811-820
[6]   Rethinking ASBOs [J].
Squires, P ;
Stephen, DE .
CRITICAL SOCIAL POLICY, 2005, 25 (04) :517-528
[7]   RADIATION STERILIZATION OF PROTOTYPE MILITARY FOODS .2. CURED HAM [J].
ANELLIS, A ;
BERKOWITZ, D ;
JARBOE, C ;
ELBISI, HM .
APPLIED MICROBIOLOGY, 1967, 15 (01) :166-+
[8]   TREATMENT OF MEATS WITH IONISING RADIATIONS .6. CHANGES IN QUALITY DURING STORAGE OF STERILISED RAW BEEF AND PORK [J].
COLEBY, B ;
INGRAM, M ;
SHEPHERD, HJ .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (05) :417-&
[9]  
ELBISI HM, 1966, BOTULISM 1966, P89
[10]   EFFECT OF IRRADIATION TEMPERATURE IN RANGE-196 TO 95C ON RESISTANCE OF SPORES OF CLOSTRIDIUM-BOTULINUM 33A IN COOKED BEEF [J].
GRECZ, N ;
WALKER, AA ;
ANELLIS, A ;
BERKOWITZ, D .
CANADIAN JOURNAL OF MICROBIOLOGY, 1971, 17 (02) :135-+