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Microbiology of Frozen Foods. V. The Behavior of Clostridium botulinum in Frozen Fruits and in Vegetables


J. Infect. Dis, 52: 150-156
Microbiology of Frozen Foods. V. The Behavior of Clostridium botulinum in Frozen Fruits and in Vegetables
This paper gives details of experiments undertaken to determine whether botulism could occur through the agency of frozen foods. Although the experiments revealed that the spores and toxin of Cl. botulinum are resistant to freezing, there would appear to be very little risk of botulism if the fruit or vegetables are canned properly and used immediately after defrosting.

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Accession: 013426040

DOI: 10.1093/infdis/52.2.150



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