Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?
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New Elements To Consider When Modeling the Hazards Associated with Botulinum Neurotoxin in FoodGenomes, neurotoxins and biology of Clostridium botulinum Group I and Group IISystematic Assessment of Nonproteolytic Clostridium botulinum Spores for Heat Resistance.Diversity of the Germination Apparatus in Clostridium botulinum Groups I, II, III, and IVImpact of Clostridium botulinum genomic diversity on food safety.The case of botulinum toxin in milk: experimental dataBotulism in Italy, 1986 to 2015.Alternative sigma factors SigF, SigE, and SigG are essential for sporulation in Clostridium botulinum ATCC 3502.Three classes of plasmid (47-63 kb) carry the type B neurotoxin gene cluster of group II Clostridium botulinum.Botulinum toxin: bioweapon & magic drugModeling the recovery of heat-treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 spores at suboptimal temperature and pH using growth limitsHigh pressure thermal inactivation of Clostridium botulinum type E endospores - kinetic modeling and mechanistic insights.An Integrative Approach to Computational Modelling of the Gene Regulatory Network Controlling Clostridium botulinum Type A1 Toxin ProductionThe pattern of growth observed for Clostridium botulinum type A1 strain ATCC 19397 is influenced by nutritional status and quorum sensing: a modelling perspective.The type F6 neurotoxin gene cluster locus of group II clostridium botulinum has evolved by successive disruption of two different ancestral precursors.Construction of Nontoxigenic Mutants of Nonproteolytic Clostridium botulinum NCTC 11219 by Insertional Mutagenesis and Gene Replacement.Microbiological Challenge Testing for Listeria Monocytogenes in Ready-to-Eat Food: A Practical Approach.Management of microbial food safety in Arab countries.New targets in the search for preventive and therapeutic agents for botulism.Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production.Quantification of Nonproteolytic Clostridium botulinum Spore Loads in Food MaterialsBotulinum Neurotoxins: Biology, Pharmacology, and Toxicology.Farm level survey of spore-forming bacteria on four dairy farms in the Waikato region of New Zealand.The CLO3403/CLO3404 two-component system of Clostridium botulinum E1 Beluga is important for cold shock response and growth at low temperatures.Effects of carbon dioxide on growth of proteolytic Clostridium botulinum, its ability to produce neurotoxin, and its transcriptome.Independent evolution of neurotoxin and flagellar genetic loci in proteolytic Clostridium botulinum.Analysis of the variability in the number of viable bacteria after mild heat treatment of food.Genome sequence of a proteolytic (Group I) Clostridium botulinum strain Hall A and comparative analysis of the clostridial genomesDevelopment and application of a new method for specific and sensitive enumeration of spores of nonproteolytic Clostridium botulinum types B, E, and F in foods and food materials.Rapid affinity immunochromatography column-based tests for sensitive detection of Clostridium botulinum neurotoxins and Escherichia coli O157Impact on human health of microorganisms present in fermented dairy products: an overview.Multiplex PCR for detection of botulinum neurotoxin-producing clostridia in clinical, food, and environmental samples.Effects of carbon dioxide on neurotoxin gene expression in nonproteolytic Clostridium botulinum Type E.Contrasting effects of heat treatment and incubation temperature on germination and outgrowth of individual spores of nonproteolytic Clostridium botulinum bacteria.Canonical germinant receptor is dispensable for spore germination in Clostridium botulinum group II strain NCTC 11219.Combined high pressure and thermal processing on inactivation of type E and nonproteolytic type B and F spores of Clostridium botulinum.Non-linear pressure/temperature-dependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods.Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse.Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods.Buckwheat phenolic metabolites in health and disease.
P2860
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P2860
Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
2006年论文
@zh
2006年论文
@zh-cn
name
Clostridium botulinum and the ...... lled foods: an emerging issue?
@ast
Clostridium botulinum and the ...... lled foods: an emerging issue?
@en
type
label
Clostridium botulinum and the ...... lled foods: an emerging issue?
@ast
Clostridium botulinum and the ...... lled foods: an emerging issue?
@en
prefLabel
Clostridium botulinum and the ...... lled foods: an emerging issue?
@ast
Clostridium botulinum and the ...... lled foods: an emerging issue?
@en
P2860
P1476
Clostridium botulinum and the ...... lled foods: an emerging issue?
@en
P2093
P2860
P304
P356
10.1111/J.1365-2672.2006.02987.X
P577
2006-09-01T00:00:00Z