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Advances in Microbial Physiology|July 4, 2009
Biology and genomic analysis of Clostridium botulinumMichael W PeckJournal of Food Protection|June 19, 2019
Combinations of Heat Treatment and Sodium Chloride That Prevent Growth from Spores of Nonproteolytic Clostridium botulinumSandra C Stringer, Michael W PeckResearch in Microbiology|December 3, 2014
Genomes, neurotoxins and biology of Clostridium botulinum Group I and Group IIAndrew T Carter, Michael W PeckJournal of Food Protection|June 19, 2019
Predictive Model Describing the Effect of Prolonged Heating at 70 to 80°C and Incubation at Refrigeration Temperatures on Growth and Toxigenesis by Nonproteolylic Clostridium botulinumPablo S Fernández, Michael W PeckMeat Science|November 9, 2011
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazardMichael W Peck, Sandra C StringerFoodborne Pathogens and Disease|January 20, 2015
A possible route for foodborne transmission of Clostridium difficile?Barbara M Lund, Michael W PeckCurrent Opinion in Food Science|January 7, 2017
Impact of Clostridium botulinum genomic diversity on food safetyMichael W Peck, Arnoud Hm van VlietApplied and Environmental Microbiology|May 4, 2010
Rapid affinity immunochromatography column-based tests for sensitive detection of Clostridium botulinum neurotoxins and Escherichia coli O157Jason Brunt, Martin D Webb, Michael W PeckFood Microbiology|July 19, 2015
Apertures in the Clostridium sporogenes spore coat and exosporium align to facilitate emergence of the vegetative cellJason Brunt, Kathryn L Cross, Michael W PeckFood Microbiology|February 15, 2011
Clostridium botulinum in the post-genomic eraMichael W Peck, Sandra C Stringer, Andrew T CarterPageof 6