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Historical Perspectives and Guidelines for Botulinum Neurotoxin Subtype Nomenclature

Toxins, 2017-01, Vol.9 (1), p.38-38

2017

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Identification of a novel botulinum neurotoxin gene cluster in Enterococcus

FEBS letters, 2018-02, Vol.592 (3), p.310-317

2018

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Clostridium botulinum in the post-genomic era

Food microbiology, 2011-04, Vol.28 (2), p.183-191

2011

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Diversity of the Genomes and Neurotoxins of Strains of Clostridium botulinum Group I and Clostridium sporogenes Associated with Foodborne, Infant and Wound Botulism

Toxins, 2020-09, Vol.12 (9), p.586

2020

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Pan-Genomic Analysis of Clostridium botulinum Group II (Non-Proteolytic C. botulinum ) Associated with Foodborne Botulism and Isolated from the Environment

Toxins, 2020-05, Vol.12 (5), p.306

2020

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Systematic Assessment of Nonproteolytic Clostridium botulinum Spores for Heat Resistance

Applied and environmental microbiology, 2016-10, Vol.82 (19), p.6019-6029

2016

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Contrasting Effects of Heat Treatment and Incubation Temperature on Germination and Outgrowth of Individual Spores of Nonproteolytic Clostridium botulinum Bacteria

Applied and Environmental Microbiology, 2009-05, Vol.75 (9), p.2712-2719

2009

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Genomic and physiological variability within Group II (non-proteolytic) Clostridium botulinum

BMC genomics, 2013-05, Vol.14 (1), p.333-333

2013

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Characterization of the spore surface and exosporium proteins of Clostridium sporogenes; implications for Clostridium botulinum group I strains

Food microbiology, 2016-10, Vol.59, p.205-212

2016

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Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled

Trends in food science & technology, 2008-04, Vol.19 (4), p.207-216

2008

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Heterogeneity of Times Required for Germination and Outgrowth from Single Spores of Nonproteolytic Clostridium botulinum

Applied and Environmental Microbiology, 2005-09, Vol.71 (9), p.4998-5003

2005

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Development and Application of a New Method for Specific and Sensitive Enumeration of Spores of Nonproteolytic Clostridium botulinum Types B, E, and F in Foods and Food Materials

Applied and Environmental Microbiology, 2010-10, Vol.76 (19), p.6607-6614

2010

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Architecture and Self-Assembly of Clostridium sporogenes and Clostridium botulinum Spore Surfaces Illustrate a General Protective Strategy across Spore Formers

mSphere, 2020-07, Vol.5 (4)

2020

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The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard

Meat science, 2005-07, Vol.70 (3), p.461-475

2005

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Historical and Contemporary NaCl Concentrations Affect the Duration and Distribution of Lag Times from Individual Spores of Nonproteolytic Clostridium botulinum

Applied and Environmental Microbiology, 2007-04, Vol.73 (7), p.2118-2127

2007

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The type F6 neurotoxin gene cluster locus of group II clostridium botulinum has evolved by successive disruption of two different ancestral precursors

Genome biology and evolution, 2013-01, Vol.5 (5), p.1032-1037

2013

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Does proximity to neighbours affect germination of spores of non-proteolytic Clostridium botulinum?

Food microbiology, 2012-10, Vol.32 (1), p.104-109

2012

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Architecture and Self-Assembly of Clostridium sporogenes and Clostridium botulinum Spore Surfaces Illustrate a General Protective Strategy across Spore Formers

mSphere, 2020-08, Vol.5 (4)

2020

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Physiological state of single cells of Listeria innocua in organic acids

International journal of food microbiology, 2008-05, Vol.124 (2), p.204-210

2008

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Predicting bacterial behaviour in sous vide food

International journal of gastronomy and food science, 2018-10, Vol.13, p.117-128

2018

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A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages

International journal of food microbiology, 2016-02, Vol.218, p.66-70

2016

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Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project

International journal of food microbiology, 2000-09, Vol.60 (2), p.117-135

2000

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Growth from spores of nonproteolytic Clostridium botulinum in heat-treated vegetable juice

Applied and environmental microbiology, 1999-05, Vol.65 (5), p.2136-2142

1999

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High pressure in combination with elevated temperature as a method for the sterilisation of food

Trends in food science & technology, 2008-06, Vol.19 (6), p.289-299

2008

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Pan-Genomic Analysis of Clostridium botulinum Group II Associated with Foodborne Botulism and Isolated from the Environment

Toxins, 2020-05, Vol.10 (5), p.1

2020

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Historical Perspectives and Guidelines for Botulinum Neurotoxin Subtype Nomenclature

Identification of a novel botulinum neurotoxin gene cluster in Enterococcus

Clostridium botulinum in the post-genomic era

Diversity of the Genomes and Neurotoxins of Strains of Clostridium botulinum Group I and Clostridium sporogenes Associated with Foodborne, Infant and Wound Botulism

Pan-Genomic Analysis of Clostridium botulinum Group II (Non-Proteolytic C. botulinum ) Associated with Foodborne Botulism and Isolated from the Environment

Systematic Assessment of Nonproteolytic Clostridium botulinum Spores for Heat Resistance

Contrasting Effects of Heat Treatment and Incubation Temperature on Germination and Outgrowth of Individual Spores of Nonproteolytic Clostridium botulinum Bacteria

Genomic and physiological variability within Group II (non-proteolytic) Clostridium botulinum

Characterization of the spore surface and exosporium proteins of Clostridium sporogenes; implications for Clostridium botulinum group I strains

Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled

Heterogeneity of Times Required for Germination and Outgrowth from Single Spores of Nonproteolytic Clostridium botulinum

Development and Application of a New Method for Specific and Sensitive Enumeration of Spores of Nonproteolytic Clostridium botulinum Types B, E, and F in Foods and Food Materials

Architecture and Self-Assembly of Clostridium sporogenes and Clostridium botulinum Spore Surfaces Illustrate a General Protective Strategy across Spore Formers

The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard

Historical and Contemporary NaCl Concentrations Affect the Duration and Distribution of Lag Times from Individual Spores of Nonproteolytic Clostridium botulinum

The type F6 neurotoxin gene cluster locus of group II clostridium botulinum has evolved by successive disruption of two different ancestral precursors

Does proximity to neighbours affect germination of spores of non-proteolytic Clostridium botulinum?

Architecture and Self-Assembly of Clostridium sporogenes and Clostridium botulinum Spore Surfaces Illustrate a General Protective Strategy across Spore Formers

Physiological state of single cells of Listeria innocua in organic acids

Predicting bacterial behaviour in sous vide food

A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages

Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project

Growth from spores of nonproteolytic Clostridium botulinum in heat-treated vegetable juice

High pressure in combination with elevated temperature as a method for the sterilisation of food

Pan-Genomic Analysis of Clostridium botulinum Group II Associated with Foodborne Botulism and Isolated from the Environment

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