TY  - JOUR
AB  - The risks of botulism associated with low acid canned foods have
been reduced to a minimum by ensuring that well‐designed heat processes
are established. However, the development of pasteurized products which
are given only a mild heat treatment requires the consideration of
several other factors which may be involved in the preservation
procedures. Discusses the characteristics of growth and toxin production
by Clostridium botulinum to illustrate the types of food
products that may cause a risk of botulism if incorrectly preserved and
to indicate the combinations of treatment that may be used to control
this food‐borne hazard.
VL  - 94
IS  - 1
SN  - 0007-070X
DO  - 10.1108/00070709210007728
UR  - https://doi.org/10.1108/00070709210007728
AU  - Gaze Joy E.
PY  - 1992
Y1  - 1992/01/01
TI  - The Importance and Control of Clostridium botulinum in Processed Foods
T2  - British Food Journal
PB  - MCB UP Ltd
SP  - 8
EP  - 15
Y2  - 2024/09/19
ER  -