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  • 1
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    Inhibition ofClostridium botulinum by aliphatic amines and long chain aliphatic aminodiamides (1978)
    Wiley
    Details
    Publication Date: 1978-12-01
    Print ISSN: 0003-021X
    Electronic ISSN: 1558-9331
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Published by Wiley
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    PAPER CURRENT
  • 2
    Electronic Resource
    Electronic Resource
    PRELIMINARY STUDIES OF THE RESPONSE OF A CHRYSOMONAD TO VITAMIN B12 AND RELATED SUBSTANCES (1953)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 56 (1953), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1953.tb30264.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    METABIOTIC GROWTH OF AND TOXIN FORMATION BY CLOSTRIDIUM BOTULINUM (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Strains of Clostridium botulinum types A, B and F were grown aerobically in metabiotic association with several aerobic and facultative microorganisms. In unbuffered media Enterococcus faecalis and Pediococcus cerevisiae produced enough acid to prevent toxin formation by C. botulinum but in buffered media toxin was formed. Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Yersinia enterocolitica, strains of Serratia, Pseudomonas, Alcaligenes and 35 unidentified strains from mechanically deboned chicken homogenate produced conditions favorable for toxin production under aerobic conditions. The metabiotes did not inhibit spore formation nor did toxin production correlate with the appearance of spores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00026.x
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  • 4
    Electronic Resource
    Electronic Resource
    Flavor and Antibotulinal Evaluation of Sorbic Acid-Containing Bacon (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bacon was prepared in a single pumping operation with a nitrite-free brine containing suspended, finely pulverized sorbic acid with the regular curing agents. The bacon, after being processed, was evaluated for susceptibility to Clostridium botulinum spore outgrowth and for taste panel acceptability using a 9-point hedonic scale. Sorbic acid levels of 0.13% or higher in the processed bacon gave nearly complete protection against spore outgrowth (as determined by gas production in aluminum cans) for the duration of the 6 months abuse period. The increase in antibotulinal efficacy with sorbic acid was generally associated with a lower pH. Flavor scores of control, nitrite-cured, and sorbic acid-cured bacon showed no significant differences among the three samples. After storage for 6 wk at 0–2°C, there was a decrease in the flavor scores, but the only statistically significant decrease was in the nitrite-cured bacon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04488.x
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  • 5
    Electronic Resource
    Electronic Resource
    SORBIC ACID INHIBITION OF CLOSTRIDIUM BOTULINUM IN NITRITE-FREE POULTRY FRANKFURTERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chicken and turkey frankfurter emulsions and ground commercial frankfurters were treated with sorbic acid or potassium sorbate together with several acidulating agents. These were inoculated with 400 spores/g of a mixture of 21 strains of C. botulinum (12 of type A, 9 of type B) and canned under vacuum in 208 × 107 aluminum tab cans. The cans were temperature abused at 30°C. Chicken emulsions with sodium acid pyrophosphate (used for commercial frankfurters) showed can swelling in 2 days; turkey emulsion cans swelled in 4 days. The mean swell times for chicken and turkey were, respectively: 7 and 15 days with 0.52% potassium sorbate and 13 and 35 days with 0.40% sorbic acid. Acidification of emulsions with 3PO4 or glucono-δ-lactone to a pH as low as 5.4 did not increase the mean swell times; however, in combination with 0.4% sorbic acid the mean swell times were increased over those of the sorbic acid alone. Citric acid increased mean swell times in turkey but not in chicken emulsions. For poultry emulsions and poultry frankfurters commercially prepared with 0.2% sorbic acid, acidification with H3PO4 to pH 5.7 resulted in appreciable increases in mean swell times; 0.4% sorbic acid without 3PO4 was more effective. Indigenous microflora, causing gas production in the cans, were also inhibited by 0.4% sorbic acid and by 3PO4 acidified 0.2% sorbic acid. Finished frankfurters generally behaved the same as the emulsions in C. botulinum inhibition; however, they gave better protection than the emulsions when both were treated with 0.2% sorbic acid plus 3PO4.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04073.x
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  • 6
    Electronic Resource
    Electronic Resource
    Antifungal Properties of Esters of Alkenoic and Alkynoic Acids (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The antifungal property of the gas phases of a number of alkenoic and alkynoic acids and esters was investigated by placing the compounds in desiccators containing suspended bread. The following compounds inhibited mold development at a concentration of 20 mg per 2.6-liter desiccator: dimethyl fumarate, diethyl fumarate, propenoic acid, methyl and ethyl propenoate, methyl and ethyl propiolate, methyl-2,4-hexadienoate, 2,4- hexadien-1-ol, diethylethylidene malonate, 4-penten-1-ol, and 2-cyclohexen-1-one. Other compounds were active at 200 mg per desiccator: 3-methallyl alcohol; allyl acetone; diallyl ether; propiolic acid; methyl, ethyl, and vinyl crotonate; ethyl-2,4-hexadienoate; methyl and ethyl-2-hexenoate; ethyl-3-hexenoate; 1,5-hexadien-3-01; methylmaleic acid; methylmalonic acid; and 1-penten-3-ol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13726.x
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  • 7
    Electronic Resource
    Electronic Resource
    Antibotulinal Activity of Methyl and Ethyl Fumarates in Comminuted Nitrite-Free Bacon (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mono- and dimethyl and ethyl esters of fumaric acid were evaluated for their antibotulinal efficacy in cans of comminuted nitrite-free bacon. At 0.125%, all were equal or superior to 120 ppm nitrite in preventing toxin formation in cans incubated at 30°C for 8 wk. No cans swelled or became toxic when mono- or dimethyl fumarate was added. With monoethyl fumarate, two cans out of twenty swelled but were nontoxic. The least effective ester was diethyl fumarate but its activity was equal to that of 120 ppm nitrite.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03546.x
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