Linked Life Data

350155

Source:http://linkedlifedata.com/resource/pubmed/id/350155

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
5
pubmed:dateCreated
1978-7-24
pubmed:abstractText
Perishable canned cured meat inoculated with Clostridium botulinum spores was placed at 4.4 or 10 degrees C after manufacture. Spore germination occurred at 10 degrees C. The germinated cell count remained stable over a period of 16 to 18 weeks. During that time period the inhibitory system and residual nitrite descreased. These factors combine to make perishable canned cured meats more prone to spoilage and potential hazard if they are temperature abused after a period of refrigerated storage.
pubmed:commentsCorrections
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
May
pubmed:issn
0099-2240
pubmed:author
pubmed:issnType
Print
pubmed:volume
35
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
863-6
pubmed:dateRevised
2010-9-2
pubmed:meshHeading
pubmed:year
1978
pubmed:articleTitle
Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused.
pubmed:publicationType
Journal Article