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Survival of Clostridium botulinum spores in foods treated by heat, ionizing radiation, or related procedures. 1968

M Ingram, and T A Roberts

UI MeSH Term Description Entries
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.
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
D006358 Hot Temperature Presence of warmth or heat or a temperature notably higher than an accustomed norm. Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot
D013170 Spores The reproductive elements of lower organisms, such as BACTERIA; FUNGI; and cryptogamic plants. Spore

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