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Botulism Risk Prevention with Protective Cultures in Extended Shelf-Life, Cook-Chill Meals
S. Rodgers
University of Brighton
Research output
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peer-review
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Keyphrases
Risk Prevention
100%
Extended Shelf Life
100%
Cook-chill
100%
Protective Culture
100%
Botulism
100%
Clostridium Botulinum
100%
X-10
28%
Co-incubation
14%
Bacteriostatic Activity
14%
Lactococcus Lactis
14%
Well Diffusion Assay
14%
Pediocin
14%
Pediococcus Pentosaceus
14%
Nisin
14%
Bacteriocin
14%
Bacteriocin Production
14%
Vegetables
14%
Plate Count Agar
14%
Non-proteolytic
14%
Salicin
14%
Tryptic Soy Agar
14%
Background Microflora
14%
Hot Filling
14%
Immunoassay
14%
Maltose
14%
Food Science
Protective Culture
100%
Botulism
100%
Agar
50%
Bacteriocins
33%
Soybean
33%
Clostridium
16%
Pediococcus
16%
Lactococcus
16%