Presence of Clostridium botulinum Type E in Estuarine Waters of the Gulf of Mexico [PDF]
, 1965 B. Q. Ward, B. J. Carroll
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Physiological Studies on Spore Germination with Special Reference to Clostridium botulinum [PDF]
, 1948 E. Staten Wynne, J. W. Foster
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Labeling Requirements for Alaska Seafood Processors [PDF]
, 2013 Alaska commercial seafood processors must label their product according to state and federal regulations. This bulletin makes clear what information is required—company name, name of seafood, ingredients (if applicable), permit number, date, weight, care
Chambers, Izetta
core
Ciência Rural, 2008 Botulismo é uma intoxicação causada pela ingestão das toxinas produzidas pelo Clostridium botulinum, que acomete mamíferos e aves, caracterizando-se por um quadro de paralisia flácida. Neste trabalho, é descrito um caso de botulismo em ganso, ocorrido no
Francisco Carlos Faria Lobato +7 more
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Isolation and Properties of a Subtilin Resistant Strain of Clostridium botulinum [PDF]
, 1959 L. Leon Campbell, W. Winiarski
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Botox - everything we know about gene coding for botulinum toxin [PDF]
, 2012 Clostridium botulinum je anaerobna, Gram-pozitivna, sporulirajuća, štapićasta bakterija koja proizvodi vrlo jak neurotoksin. Spore su otporne na toplinu i mogu preživjeti u hrani koja nije dobro konzervirana. Postoji sedam tipova botulina (A, B, C, D, E,
Kopčok, Vedrana
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The pathogenicity of the spores of Clostridium botulinum [PDF]
Journal of Hygiene, 1951 1. The injection of mice with botulinum spores, freed from all traces of superficial toxin, can cause death but only if a very large number is given. This number was found in the case of a highly toxic strain to be of the order of 20 million spores given intramuscularly. This dose was fatal in the absence of spore germination.2. In human botulism it is
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Inhibition of Clostridium botulinum and Molds in Aged, Surface Ripened Cheese [PDF]
, 1959 N. Grecz, R.O. Wagenaar, G. M. Dack
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Integration of statistics and food process engineering: Assessing the uncertainty of thermal processing and shelf-life estimations [PDF]
, 2010 Resumo ...
Chotyakul, N. +4 more
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Investigating consumer knowledge and behaviour in the context of functional foods [PDF]
The future of functional foods will depend on the extent to which they are accepted by consumers. Results are presented from a questionnaire that investigated consumers’ self-reported knowledge, behavioural intentions and purchasing behaviour regarding ...
Hall, Clare
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