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Use of Preservatives to Delay Toxin Formation by Clostridium botulinum (Type B, Strain Okra) in Vacuum-Packed, Cooked

S Notermans1, J Dufrenne1, M J H Keybets1

  • 1Laboratory for Water and Food Microbiology, National Institute of Public Health and Environmental Hygiene, P.O. Box 1, 3720 BA Bilthoven, The Netherlands and Institute for Storage and Processing of Agricultural Produce (IBVL), P.O. Box 18, 6700 AA Wageningen, The Netherlands.

Journal of Food Protection
|April 4, 2019
PubMed

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