Biomaterial Database

Clostridium botulinum type E: growth and toxin production in food. 1968

M Ajmal

UI	MeSH Term	Description	Entries
D008460	Meat	The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game.	Meats
D010101	Oxygen Consumption	The rate at which oxygen is used by a tissue; microliters of oxygen STPD used per milligram of tissue per hour; the rate at which oxygen enters the blood from alveolar gas, equal in the steady state to the consumption of oxygen by tissue metabolism throughout the body. (Stedman, 25th ed, p346)	Consumption, Oxygen,Consumptions, Oxygen,Oxygen Consumptions
D012034	Refrigeration	The mechanical process of cooling.	Cold Chain,Chain, Cold,Chains, Cold,Cold Chains
D003014	Clostridium botulinum	A species of anaerobic, gram-positive, rod-shaped bacteria in the family Clostridiaceae that produces proteins with characteristic neurotoxicity. It is the etiologic agent of BOTULISM in humans, wild fowl, HORSES; and CATTLE. Seven subtypes (sometimes called antigenic types, or strains) exist, each producing a different botulinum toxin (BOTULINUM TOXINS). The organism and its spores are widely distributed in nature.
D005396	Fish Products	Food products manufactured from fish (e.g., FISH FLOUR, fish meal).	Fish Product,Product, Fish,Products, Fish
D005514	Food Irradiation	Treatment of food with RADIATION.	Food, Irradiated,Food Irradiations,Foods, Irradiated,Irradiated Food,Irradiated Foods,Irradiation, Food,Irradiations, Food
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D005519	Food Preservation	Procedures or techniques used to keep food from spoiling.	Preservation, Food
D014118	Toxins, Biological	Specific, characterizable, poisonous chemicals, often PROTEINS, with specific biological properties, including immunogenicity, produced by microbes, higher plants (PLANTS, TOXIC), or ANIMALS.	Biological Toxins