Clostridium botulinum: inhibition and inactivation in meat products | Clostridium botulinum: inhibicija i inaktivacija u proizvodima od mesa
2005
Vukovic, I., Fakultet veterinarske medicine, Beograd (Serbia). Katedra za higijenu i tehnologiju namirnica animalnog porekla
The paper presents major characteristics of neurotoxic clostridia, especially of proteolytic and non-proteolytic C. botulinum types, sources of meat contamination by clostridia, occurrence of botulism in Serbia and possibilities of inactivation and inhibition of C. botulinum in meat products.
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