The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard.
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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 IVAlternative sigma factors SigF, SigE, and SigG are essential for sporulation in Clostridium botulinum ATCC 3502.Draft Genome Sequences of Two Clostridium botulinum Group II (Nonproteolytic) Type B Strains (DB-2 and KAPB-3).Genomic and physiological variability within Group II (non-proteolytic) Clostridium botulinum.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.Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?Construction of Nontoxigenic Mutants of Nonproteolytic Clostridium botulinum NCTC 11219 by Insertional Mutagenesis and Gene Replacement.Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham.New targets in the search for preventive and therapeutic agents for botulism.Quantification of Nonproteolytic Clostridium botulinum Spore Loads in Food MaterialsGeneral Template for the FMEA Applications in Primary Food Processing.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.Development 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 O157Multiplex PCR for detection of botulinum neurotoxin-producing clostridia in clinical, food, and environmental samples.Historical and contemporary NaCl concentrations affect the duration and distribution of lag times from individual spores of nonproteolytic clostridium botulinum.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.Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods.The orphan germinant receptor protein GerXAO (but not GerX3b) is essential for L-alanine induced germination in Clostridium botulinum Group II.
P2860
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P2860
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard.
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article científic
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article scientifique
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articol științific
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articolo scientifico
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The safety of pasteurised in-p ...... the foodborne botulism hazard.
@en
The safety of pasteurised in-p ...... the foodborne botulism hazard.
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The safety of pasteurised in-p ...... the foodborne botulism hazard.
@en
The safety of pasteurised in-p ...... the foodborne botulism hazard.
@nl
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The safety of pasteurised in-p ...... the foodborne botulism hazard.
@en
The safety of pasteurised in-p ...... the foodborne botulism hazard.
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P1433
P1476
The safety of pasteurised in-p ...... the foodborne botulism hazard.
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P2093
Michael W Peck
Sandra C Stringer
P304
P356
10.1016/J.MEATSCI.2004.07.019
P577
2005-07-01T00:00:00Z