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Role of Dipicolinic Acid in Heat Resistance of Spores of Clostridium botulinum and Clostridium sporogenes PA3679 by Thermal and Pressure-assisted Thermal Processing

Journal of food protection, 2024-10, Vol.87 (10), p.100359, Article 100359

2024

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Detection and Quantification of Biologically Active Botulinum Neurotoxin Serotypes A and B Using a Förster Resonance Energy Transfer-Based Quantum Dot Nanobiosensor

ACS applied materials & interfaces, 2017-09, Vol.9 (37), p.31446-31457

2017

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Thermal and Pressure-Assisted Thermal Destruction Kinetics for Spores of Type A Clostridium botulinum and Clostridium sporogenes PA3679

Journal of food protection, 2016-02, Vol.79 (2), p.253-262

2016

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Rapid detection and quantitation of dipicolinic acid from Clostridium botulinum spores using mixed-mode liquid chromatography-tandem mass spectrometry

Analytical and bioanalytical chemistry, 2022-03, Vol.414 (8), p.2767-2774

2022

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Evidence for Bacillus cereus Spores as the Target Pathogen in Thermally Processed Extended Shelf Life Refrigerated Foods

Journal of food protection, 2021-03, Vol.84 (3), p.442-448

2021

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Effect of High Pressures in Combination with Temperature on the Inactivation of Spores of Nonproteolytic Clostridium botulinum Types B and F

Journal of food protection, 2018-02, Vol.81 (2), p.261-271

2018

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Genetic Diversity of Clostridium sporogenes PA 3679 Isolates Obtained from Different Sources as Resolved by Pulsed-Field Gel Electrophoresis and High-Throughput Sequencing

Applied and Environmental Microbiology, 2016-01, Vol.82 (1), p.384-393

2016

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Combined high pressure and thermal processing on inactivation of type E and nonproteolytic type B and F spores of Clostridium botulinum

Journal of food protection, 2014-12, Vol.77 (12), p.2054-2061

2014

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Effect of Fill Temperature on Clostridium botulinum Type A Toxin Activity during the Hot Filling of Juice Bottles

Journal of food protection, 2015-08, Vol.78 (8), p.1506-1506

2015

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Combined High Pressure and Thermal Processing on Inactivation of Type A and Proteolytic Type B Spores of Clostridium botulinum

Journal of food protection, 2013-08, Vol.76 (8), p.1384-1392

2013

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Identification and genetic characterization of Clostridium botulinum serotype A strains from commercially pasteurized carrot juice

Food microbiology, 2014-12, Vol.44, p.149-155

2014

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Effect of sporulation temperature on the resistance of Clostridium botulinum type A spores to thermal and high pressure processing

Journal of food protection, 2015-01, Vol.78 (1), p.146-150

2015

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Effect of Packaging Systems and Pressure Fluids on Inactivation of Clostridium botulinum Spores by Combined High Pressure and Thermal Processing

Journal of food protection, 2013-03, Vol.76 (3), p.448-455

2013

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Closed Genome Sequence of Clostridium botulinum Strain CFSAN064329 (62A)

Genome announcements (Washington, DC), 2018-06, Vol.6 (26)

2018

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Clostridium botulinum and Its Control in Low-Acid Canned Foods

Food science and biotechnology, 2006-08, Vol.15 (4), p.499-505

2006

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Google botulism: an annotated database

The botulinum journal, 2013, Vol.2 (3/4), p.179

2013

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Effect of Fill Temperature on Type A Toxin Activity during the Hot Filling of Juice Bottles

Journal of food protection, 2015-08, Vol.78 (8), p.1506-1511

2015

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Clostridium botulinum and Its Control in Low-Acid Canned Foods

Food Science and Biotechnology, 2006, 15(4), , pp.499-505

2006

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Differentiation between types and strains of Clostridium botulinum by riboprinting

Journal of food protection, 2000-10, Vol.63 (10), p.1347-1352

2000

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Effect of Packaging Systems and Pressure Fluids on Inactivation of Clostridium botulinum Spores by Combined High Pressure and Thermal Processing

Journal of food protection, 2013-03, Vol.76 (6), p.448-448

2013

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Effect of Sporulation Temperature on the Resistance of Type A Spores to Thermal and High Pressure Processing

Journal of food protection, 2015-01, Vol.78 (1), p.146-150

2015

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Combined High Pressure and Thermal Processing on Inactivation of Type A and Proteolytic Type ? Spores of Clostridium botulinum

Journal of food protection, 2013-08, Vol.76 (8), p.1384-1384

2013

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Detection and Quantification of Biologically Active Botulinum Neurotoxin Serotypes A and B Using a Förster Resonance Energy Transfer-Based Quantum Dot Nanobiosensor

ACS applied materials & interfaces, 2017-09, Vol.9 (37), p.31446-31457

2017

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Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products

Modified Atmospheric Processing and Packaging of Fish, 2006, p.133-187

2006

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Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods

Journal of food protection, 1998-09, Vol.61 (9), p.1154-1160

1998

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Role of Dipicolinic Acid in Heat Resistance of Spores of Clostridium botulinum and Clostridium sporogenes PA3679 by Thermal and Pressure-assisted Thermal Processing

Detection and Quantification of Biologically Active Botulinum Neurotoxin Serotypes A and B Using a Förster Resonance Energy Transfer-Based Quantum Dot Nanobiosensor

Thermal and Pressure-Assisted Thermal Destruction Kinetics for Spores of Type A Clostridium botulinum and Clostridium sporogenes PA3679

Rapid detection and quantitation of dipicolinic acid from Clostridium botulinum spores using mixed-mode liquid chromatography-tandem mass spectrometry

Evidence for Bacillus cereus Spores as the Target Pathogen in Thermally Processed Extended Shelf Life Refrigerated Foods

Effect of High Pressures in Combination with Temperature on the Inactivation of Spores of Nonproteolytic Clostridium botulinum Types B and F

Genetic Diversity of Clostridium sporogenes PA 3679 Isolates Obtained from Different Sources as Resolved by Pulsed-Field Gel Electrophoresis and High-Throughput Sequencing

Combined high pressure and thermal processing on inactivation of type E and nonproteolytic type B and F spores of Clostridium botulinum

Effect of Fill Temperature on Clostridium botulinum Type A Toxin Activity during the Hot Filling of Juice Bottles

Combined High Pressure and Thermal Processing on Inactivation of Type A and Proteolytic Type B Spores of Clostridium botulinum

Identification and genetic characterization of Clostridium botulinum serotype A strains from commercially pasteurized carrot juice

Effect of sporulation temperature on the resistance of Clostridium botulinum type A spores to thermal and high pressure processing

Effect of Packaging Systems and Pressure Fluids on Inactivation of Clostridium botulinum Spores by Combined High Pressure and Thermal Processing

Closed Genome Sequence of Clostridium botulinum Strain CFSAN064329 (62A)

Clostridium botulinum and Its Control in Low-Acid Canned Foods

Google botulism: an annotated database

Effect of Fill Temperature on Type A Toxin Activity during the Hot Filling of Juice Bottles

Clostridium botulinum and Its Control in Low-Acid Canned Foods

Differentiation between types and strains of Clostridium botulinum by riboprinting

Effect of Packaging Systems and Pressure Fluids on Inactivation of Clostridium botulinum Spores by Combined High Pressure and Thermal Processing

Effect of Sporulation Temperature on the Resistance of Type A Spores to Thermal and High Pressure Processing

Combined High Pressure and Thermal Processing on Inactivation of Type A and Proteolytic Type ? Spores of Clostridium botulinum

Detection and Quantification of Biologically Active Botulinum Neurotoxin Serotypes A and B Using a Förster Resonance Energy Transfer-Based Quantum Dot Nanobiosensor

Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products

Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods

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