Psychrotrophic clostridia mediated gas and botulinal toxin production in vacuum‐packed chilled meat
نویسندگان
چکیده
منابع مشابه
Clostridia in gas gangrene.
The rapidly progressive infections of muscle brought about by some members of the genus Clostridium have been investigated by a number of workers during the past ten years. In general, such investigations fell into three groups: investigations of the clostridia found in war wounds and the factors that affect their growth; investigations of the exocellular toxins produced by the pathogenic clost...
متن کاملFermentative butanol production by Clostridia.
Butanol is an aliphatic saturated alcohol having the molecular formula of C(4)H(9)OH. Butanol can be used as an intermediate in chemical synthesis and as a solvent for a wide variety of chemical and textile industry applications. Moreover, butanol has been considered as a potential fuel or fuel additive. Biological production of butanol (with acetone and ethanol) was one of the largest industri...
متن کاملAdvances in butanol production by clostridia
Department of Life Study, Seinan Jo Gakuin University Junior College, 1-3-5 Ibori, Kita-ku, Kokura, Kitakyushu, Fukuoka 803-0835, Japan Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan La...
متن کاملClostridium Perfringens Toxin Types Associated with Meat: Review in Iran
Food poisoning due to Clostridium perfringens (C. perfringens) is a major food health problem, particularly in terms of meat consumption. Due to human’s susceptibility to this pathogen, detection methods and prevention measures should be implemented to reduce its incidence. Several pathogenic strains of C. perfringens have been identified so far. One of the potential concerns about this bacteri...
متن کاملCauses of variation in botulinal inhibition in perishable canned cured meat.
Final internal processing temperatures within the range of 63 to 74 degrees C did not alter the degree of botulinal inhibition in inoculated perishable canned comminuted cured pork abused at 27 degrees C. Adding hemoglobin to the formulation reduced residual nitrite after processing and decreased botulinal inhibition. Different meats yielded different rates of botulinal outgrowth when substitut...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Letters in Applied Microbiology
سال: 1999
ISSN: 0266-8254,1472-765X
DOI: 10.1046/j.1365-2672.1999.00490.x