Concepedia

Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled☆

Michael W. Peck, Kaarin Goodburn, Roy Betts, Sandra C. Stringer

Trends in Food Science & Technology · 2007 · 74 citations · 48 references

DOI

Concepts

References

48

Development of oligonucleotide primers from the 16S-23S rRNA intergenic sequences for identifying different dairy and probiotic lactic acid bacteria by PCR

Anu Tilsala-Timisjärvi, Tapani Alatossava · International Journal of Food Microbiology · 1997 · 249 citations

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Microbiological Study of Ready-to-Eat Salad Vegetables from Retail Establishments Uncovers a National Outbreak of Salmonellosis

S.K. Sagoo, C.L. Little, L. R. Ward et al. · Journal of Food Protection · 2003 · 220 citations

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Botulism from Chopped Garlic: Delayed Recognition of a Major Outbreak

Michael E. St. Louis, S H Peck, David Bowering et al. · Annals of Internal Medicine · 1988 · 184 citations

, , +13

An outbreak of foodborne botulism associated with contaminated hazelnut yoghurt

M. O'Mahony, Elizabeth Mitchell, Richard J. Gilbert et al. · Epidemiology and Infection · 1990 · 144 citations · Full text

Effect of pH and NaCl on growth from spores of non‐proteolytic <b> <i>Clostridium botulinum</i> </b> at chill temperature

Ann F. Graham, David R. Mason, Feilim J. Maxwell et al. · Letters in Applied Microbiology · 1997 · 130 citations

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