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Survival of Clostridium botulinum in hot-fill meals
S. Rodgers
University of Brighton
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Agriculture & Biology
Clostridium botulinum
100%
soups
31%
vegetables
19%
sous vide
19%
agar
19%
botulism
18%
catering
17%
pathogens
14%
plate count
12%
toxins
10%
spores
9%
microorganisms
8%
enzymes
5%