An in-depth source addressing the ecology of Clostridium botulinum which impacts the measure of nutrition illness, and its keep watch over in quite a few meals. The textual content summarizes around the world info in this organism in nutrition and the surroundings and the rules of its regulate in particular meals and items.
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Extra resources for Clostridium Botulinum Ecology & Control in Foods (Food Science and Technology)
All organisms isolated from wound botulism cases belong to group I. Unclassified incidents involve adult patients or older children with evidence suggesting that colonization of the gut by toxigenic organisms may be responsible for the illness (McCroskey and Hatheway, 1988). One of the type F cases was caused by C. baratii. , 1983). d One wound case was caused by a combination of two strainsone type A and the other type B. Page 15 No group III or IV organisms were implicated in human botulism in the United States during this period.
J. Dis. Child. 136: 270. Jansen, B. C. (1971a). The toxic antigenic factors produced by Clostridium botulinum type C and D. Onderstepoort J. Vet. Res. 38: 93. Jansen, B. C. (1971b). The quantitative determination of the toxic factors produced by Clostridium botulinum (Van Ermengem, 1896) types C and D. Onderstepoort J. Vet. Res. 38: 177. Jansen, B. C. (1987). Clostridium botulinum type C, its isolation and taxonomic position. In Avian Botulism (M. W. Eklund, V. R. ), Charles C. Thomas, Springfield, IL, pp.
Hyg. Infektionskh. 26: 1. Weickert, M. , Chambliss, G. , and Sugiyama, H. (1986). Production of toxin by Clostridium botulinum type A strains cured of plasmids. Appl. Environ. Microbiol. 51: 52. Yang, K. , and Sugiyama, H. (1975). Purification and properties of Clostridium botulinum type F toxin. Appl. Microbiol. 29: 598. Page 21 2 Clostridium botulinum in the Environment Karen L. Dodds Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario, Canada I Introduction Fundamental to a knowledge of the potential botulism hazard from any food is a knowledge of the possibility of contamination of the food with Clostridium botulinum.