Clostridium Botulinum Ecology & Control in Foods (Food by Hauschild

By Hauschild

An in-depth source addressing the ecology of Clostridium botulinum which impacts the measure of nutrients infection, and its keep an eye on in a number of meals. The textual content summarizes around the world info in this organism in meals and the surroundings and the foundations of its keep watch over in particular meals and items.

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Perhaps foremost among these is the fact that there are often factors present in the environment, including bacteriophages, boticins (microbial metabolites active against C. botulinum), and competing microorganisms, which may inhibit C. botulinum, and allowance is seldom made for them. Several surveys, for example, those of Meyer and Dubovsky (1922a,b,c) predate knowledge of the existence of types E, F, and G, and the methodology used in these surveys was not adequate to detect all types; for example, type E was likely destroyed by the intensive heat treatment.

Foegeding Departments of Food Science and Microbiology, North Carolina State University, Raleigh, North Carolina Constantin Genigeorgis Veterinary School, Aristotelian University, Thessaloniki, Greece Charles L. Hatheway Division of Bacterial and Mycotic Diseases, Center for Infectious Diseases, Centers for Disease Control, Atlanta, Georgia Andreas H. W. Hauschild Bureau of Microbial Hazards, Food Directorate, Health Protection Branch, Health and Welfare Canada, Tunney's Pasture, Ottawa, Ontario, Canada Jungho Kim Department of Agricultural Chemistry, Sunchon National University, Sunchon, Republic of Korea Friedrich-Karl Lücke Microbiology Laboratory, FB Haushalt & Ernährung, Fachhochschule, Fulda, Germany Barbara M.

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