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Results: 1 to 20 of 105

1.

Inhibition of toxigenesis of group II (nonproteolytic) Clostridium botulinum type B in meat products by using a reduced level of nitrite.

Keto-Timonen R, Lindström M, Puolanne E, Niemistö M, Korkeala H.

J Food Prot. 2012 Jul;75(7):1346-9. doi: 10.4315/0362-028X.JFP-12-056.

PMID:
22980023
[PubMed - indexed for MEDLINE]
2.

Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.

Lindström M, Mokkila M, Skyttä E, Hyytiä-Trees E, Lähteenmäki L, Hielm S, Ahvenainen R, Korkeala H.

J Food Prot. 2001 Jun;64(6):838-44.

PMID:
11403135
[PubMed - indexed for MEDLINE]
3.

Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.

Hyytiä-Trees E, Skyttä E, Mokkila M, Kinnunen A, Lindström M, Lähteenmäki L, Ahvenainen R, Korkeala H.

Appl Environ Microbiol. 2000 Jan;66(1):223-9.

PMID:
10618228
[PubMed - indexed for MEDLINE]
Free PMC Article
4.

Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat.

Christiansen LN, Johnston RW, Kautter DA, Howard JW, Aunan WJ.

Appl Microbiol. 1973 Mar;25(3):357-62.

PMID:
4572891
[PubMed - indexed for MEDLINE]
Free PMC Article
5.

Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef.

Zaika LL.

J Food Prot. 2003 Sep;66(9):1599-603.

PMID:
14503712
[PubMed - indexed for MEDLINE]
6.
7.

Control of nonproteolytic Clostridium botulinum types B and E in crab analogs by combinations of heat pasteurization and water phase salt.

Peterson ME, Paranjpye RN, Poysky FT, Pelroy GA, Eklund MW.

J Food Prot. 2002 Jan;65(1):130-9.

PMID:
11808784
[PubMed - indexed for MEDLINE]
8.

Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon.

Christiansen LN, Tompkin RB, Shaparis AB, Kueper TV, Johnston RW, Kautter DA, Kolari OJ.

Appl Microbiol. 1974 Apr;27(4):733-7.

PMID:
4596753
[PubMed - indexed for MEDLINE]
Free PMC Article
10.

Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.

Redondo-Solano M, Valenzuela-Martinez C, Cassada DA, Snow DD, Juneja VK, Burson DE, Thippareddi H.

Food Microbiol. 2013 Sep;35(2):108-15. doi: 10.1016/j.fm.2013.02.008. Epub 2013 Mar 7.

PMID:
23664261
[PubMed - indexed for MEDLINE]
11.

Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.

Kalinowski RM, Tompkin RB, Bodnaruk PW, Pruett WP Jr.

J Food Prot. 2003 Jul;66(7):1227-32.

PMID:
12870757
[PubMed - indexed for MEDLINE]
12.

Sodium nitrite and potassium nitrate in control of nonproteolytic Clostridium botulinum outgrowth and toxigenesis in vacuum-packed cold-smoked rainbow trout.

Hyytiä E, Eerola S, Hielm S, Korkeala H.

Int J Food Microbiol. 1997 Jun 17;37(1):63-72.

PMID:
9237123
[PubMed - indexed for MEDLINE]
13.

Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.

Sánchez-Plata MX, Amézquita A, Blankenship E, Burson DE, Juneja V, Thippareddi H.

J Food Prot. 2005 Dec;68(12):2594-605.

PMID:
16355831
[PubMed - indexed for MEDLINE]
14.

Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres.

Lawlor KA, Pierson MD, Hackney CR, Claus JR, Marcy JE.

J Food Prot. 2000 Nov;63(11):1511-6.

PMID:
11079692
[PubMed - indexed for MEDLINE]
15.

Survival and growth of Clostridium perfringens in commercial no-nitrate-or-nitrite-added (natural and organic) frankfurters, hams, and bacon.

Jackson AL, Sullivan GA, Kulchaiyawat C, Sebranek JG, Dickson JS.

J Food Prot. 2011 Mar;74(3):410-6. doi: 10.4315/0362-028X.JFP-10-364.

PMID:
21375877
[PubMed - indexed for MEDLINE]
16.

Effect of sodium nitrite and sodium nitrate on botulinal toxin production and nitrosamine formation in wieners.

Hustad GO, Cerveny JG, Trenk H, Deibel RH, Kautter DA, Fazio T, Johnston RW, Kolari OE.

Appl Microbiol. 1973 Jul;26(1):22-6.

PMID:
4580194
[PubMed - indexed for MEDLINE]
Free PMC Article
17.

Effect of sodium ascorbate and sodium nitrite on toxin formation of Clostridium botulinum in wieners.

Bowen VG, Cerveny JG, Deibel RH.

Appl Microbiol. 1974 Mar;27(3):605-6.

PMID:
4596392
[PubMed - indexed for MEDLINE]
Free PMC Article
18.

Inhibition of nonproteolytic, psychrotrophic clostridia and anaerobic sporeformers by sodium diacetate and sodium lactate in cook-in-bag turkey breast.

Meyer JD, Cerveny JG, Luchansky JB.

J Food Prot. 2003 Aug;66(8):1474-8.

PMID:
12929840
[PubMed - indexed for MEDLINE]
19.

Change of thermal inactivation of Clostridium botulinum spores during rice cooking.

Konagaya Y, Urakami H, Hoshino J, Kobayashi A, Sasagawa A, Yamazaki A, Kozaki S, Tanaka N.

J Food Prot. 2009 Nov;72(11):2400-6.

PMID:
19903408
[PubMed - indexed for MEDLINE]

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