Prevalence of Clostridium botulinum in semipreserved meat products.
Samples of semipreserved meat products were taken, and 372 were examined for Clostridium botulinum. Five samples contained type A and one sample type B.
D000362:Agar; D000818:Animals; D002951:Citrates; D003013:Clostridium / Q000032:analysis / Q000378:metabolism; D003014:Clostridium botulinum / Q000254:growth & development / Q000302:isolation & purification*; D003545:Cysteine; D005516:Food Microbiology; D005519:Food Preservation; D005947:Glucose / Q000032:analysis; D006859:Hydrogen / Q000096:biosynthesis; D006863:Hydrogen-Ion Concentration; D007501:Iron; D008460:Meat / Q000032:analysis; D051379:Mice; D010710:Phosphates; D012964:Sodium; D012965:Sodium Chloride / Q000032:analysis; D013440:Sulfides / Q000096:biosynthesis; D014118:Toxins, Biological / Q000032:analysis
D002951:Citrates; D010710:Phosphates; D013440:Sulfides; D014118:Toxins, Biological; D012965:Sodium Chloride; D006859:Hydrogen; D000362:Agar; D012964:Sodium; D007501:Iron; D005947:Glucose; D003545:Cysteine