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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
3
|
| pubmed:dateCreated |
1995-5-15
|
| pubmed:abstractText |
Growth and toxin production by proteolytic and non-proteolytic strains of Clostridium botulinum have been followed in 28 cooked puréed vegetables prepared under strict anaerobic conditions and incubated at 30 degrees C for up to 60 d. Toxin production was confirmed in 25 of the cooked vegetables inoculated with a suspension of spores of proteolytic strains of types A and B, and in 13 inoculated with a suspension of spores of non-proteolytic strains of types B, E and F. For both proteolytic and non-proteolytic strains, a trend was identified correlating growth and toxin production with the pH of the cooked puréed vegetables.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
B
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:month |
Mar
|
| pubmed:issn |
0266-8254
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
20
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
152-6
|
| pubmed:dateRevised |
2008-11-21
|
| pubmed:meshHeading | |
| pubmed:year |
1995
|
| pubmed:articleTitle |
Growth and toxin production by non-proteolytic and proteolytic Clostridium botulinum in cooked vegetables.
|
| pubmed:affiliation |
Institute of Food Research, Norwich Laboratory, Colney, UK.
|
| pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
|