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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.


Accession: 013426040

DOI: 10.1093/infdis/52.2.150



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Anonymous, 1933: Microbiology of frozen foods IV Longevity of certain pathogenic bacteria in frozen cherries and in frozen cherry juice V The behavior of Clostridium botulinum in frozen fruits and vegetables

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