Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models
Article Abstract:
The processing of sous vide food products may not be effective enough to prevent contamination with Clostridium botulinum, the bacterium that causes botulism. Sous vide is a method of pasteurizing freshly prepared foods in a vacuum-sealed package.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2000
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Multiplex PCR assay for detection and identification of Clostridium botulinum types A, B, E, and F in food and fecal material
Article Abstract:
A PCR assay that can detect Clostridium botulinum groups I and II in food samples and fecal material is described. It is superior to the usual methods for detecting the bacterium, which rely on detecting bacterial cells and the botulinum toxin.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2001
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Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vaccum-packaged hot-smoked fish products
Article Abstract:
Research investigates thermal inactivation of Clostridium botulinum type E spores in rainbow trout and whitefish media at 75 to 93 C with the addition of lysozyme during the recovery of spores. Results depict biphasic thermal destruction curves exhibiting heat resistance. Data indicate that while safe processing and light processing yield similar sensory qualities in whitefish, they are dissimilar in the case of rainbow trout.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2003
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