Clostridium Botulinum: A Practical Approach to the Organism and its Control in F
93,37 €
As a spore-forming bacterium requiring anaerobic conditions for growth, C. botulinum is a potential hazard associated with a wide range of both ambient stable and chilled foods. Despite the knowledge and understanding accumulated about C. botulinum since 1897 when the organism was first isolated from a food responsible for a fatal botulism outbreak, foodborne botulism still occurs in countries all around the world.
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