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March 1, 1970Journal of Applied Bacteriology

(Symposium on Bacterial Spores: Paper VI). Arrest of Growth from Spores in Semi‐preserved Foods

Charles L. Duncan

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Abstract

C. L. Duncan; (Symposium on Bacterial Spores: Paper VI). Arrest of Growth from Spores in Semi‐preserved Foods, Journal of Applied Bacteriology, Volume 33, Issue

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Charles L. Duncan (1970) studied this question.

synapsesocial.com/papers/6a9eaa786e3e9028e6be6d27 https://doi.org/10.1111/j.1365-2672.1970.tb05234.x

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Bacterial Spores: Chemical Sensitization to HeatOriginal Research · 1969 · 32 citations
2Role of Curing Agents in the Preservation of Shelf-stable Canned Meat ProductsOriginal Research · 1968 · 43 citations
3Effect of Sodium Nitrite, Sodium Chloride, and Sodium Nitrate on Germination and Outgrowth of Anaerobic Spores1Original Research · 1968 · 34 citations
4Nitrite-induced Germination of Putrefactive Anaerobe 3679h SporesOriginal Research · 1968 · 24 citations
5Low Temperature Growth of Type E Clostridium botulinum Spores. 1. Effects of Sodium Chloride, Sodium Nitrite and pHOriginal Research · 1969 · 33 citations

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Effect of Curing Agents on the Growth and Survival of Food‐Poisoning Strains of Clostridium perfringens1965
Water Vapor, Aqueous Ethyl Alcohol, and Heat Activation of Bacillus megaterium Spore Germination1968
Inhibition of clostridia by nitrite1968

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