Incidence of Clostridium botulinum in Commercial Bacon

Autor:	R. Hilsheimer, A. H. W. Hauschild
Rok vydání:	2019
Předmět:	medicine.medical_specialty business.industry Most probable number Internal medicine Incidence (epidemiology) Medicine Clostridium botulinum business medicine.disease_cause Microbiology Gastroenterology Confidence interval Food Science
Zdroj:	Journal of food protection. 43(7)
ISSN:	1944-9097
Popis:	Of 416 75-g samples of commercial bacon cultured with or without prior heating. only one gave rise to formation of botulinal toxin. The most probable number of Clostridium botulinum was estimated at 0.064 per kg, with a 99% confidence limit of 0.0004 to 0.478 per kg.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03caa89584c4a72f9fb63648b5ef6a8e https://pubmed.ncbi.nlm.nih.gov/30822973 Zobrazit plný text záznamu