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References from Proteolytic Clostridium botulinum (group I) – evaluation of predictive models for time-to-toxicity and identification of product characteristics that prevent growth and toxin formation in different types of foods. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
2023 · External reference
Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods
10.4315/0362-028x.jfp-11-082 · 2011 · External reference
Unresolved reference
2022 · External reference
Growth and toxin production by Clostridium botulinum on inoculated fresh-cut packaged vegetables
10.4315/0362-028x-61.3.324 · 1998 · External reference
Effects of sodium chloride reduction and polyphosphate addition on Clostridium botulinum toxin production in Turkey frankfurters
10.1111/j.1365-2621.1986.tb13066.x · 1986 · External reference
Physiology of toxin production by Clostridium botulinum types A and B
10.1128/jb.79.1.18-23.1960 · 1960 · External reference
Clostridium botulinum type A growth and toxin production in media and process cheese spread
10.1128/aem.45.3.1150-1152.1983 · 1983 · External reference
The role of lipids in controlling microbial growth
10.3989/gya.2000.v51.i1-2.408 · 2000 · External reference
Unresolved reference
1989 · External reference
Unresolved reference
1980 · External reference
Genomes, neurotoxins and biology of Clostridium botulinum group I and group II
10.1016/j.resmic.2014.10.010 · 2014 · External reference
Foodborne botulism: a brief review of cases transmitted by cheese products (review)
10.3892/br.2022.1524 · 2022 · External reference
Nitrites and nitrates from food additives and natural sources and cancer risk: results from the NutriNet-Santé cohort
10.1093/ije/dyac046 · 2022 · External reference
Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon
10.1128/am.27.4.733-737.1974 · 1974 · External reference
Regulation of toxin synthesis in Clostridium botulinum and Clostridium tetani
10.1016/j.toxicon.2013.06.001 · 2013 · External reference
Effect of pH and CO2 on growth and toxin production by Clostridium botulinum in English-style crumpets packaged under modified atmospheres
10.4315/0362-028x-62.10.1157 · External reference
Growth and toxin production by Clostridium botulinum in English-style crumpets packaged under modified atmospheres
10.4315/0362-028x-62.4.349 · External reference
Cooked and brined shrimps packed in modified atmosphere have a shelf-life of >7 months at 0 °C, but spoil in 4-6 days at 25 °C
10.1046/j.1365-2621.2000.00402.x · 2000 · External reference
10.1007/978-1-4939-9000-9_20
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Lactate metabolism in fish
10.1017/s002531540004652x · 1969 · External reference
Distribution of salts in milk and cheese: critical methodological aspects
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Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes
10.1128/aem.55.3.656-660.1989 · 1989 · External reference
Unresolved reference
1994 · External reference
Anaerobic sporeformers and their significance with respect to milk and dairy products
10.1016/j.ijfoodmicro.2014.12.022 · 2015 · External reference
Unresolved reference
2023 · External reference
Unresolved reference
2026 · External reference
The epidemiology of foodborne botulism outbreaks: a systematic review
10.1093/cid/cix846 · 2018 · External reference
What links the mascarpone and nacho cheese sauce outbreaks of botulism
10.1093/cid/ciz700 · 2020 · External reference
The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type a in pasteurized pork slurry
10.1111/j.1365-2672.1987.tb02680.x · 1987 · External reference
Relationship between water activity of fresh pasta and toxin production by proteolytic Clostridium botulinum
10.4315/0362-028x-54.3.162 · 1991 · External reference
Inhibition of Listeria monocytogenes and Clostridium botulinum in uncured shredded pork and Turkey packaged under reduced oxygen conditions
10.1016/j.jfp.2024.100271 · 2024 · External reference
Factors that contribute to the botulinal safety of reduced-fat and fat-free process cheese products
10.4315/0362-028x-67.8.1687 · External reference
Antagonistic effect of fat on the antibotulinal activity of food preservatives and fatty acids
10.1016/j.fm.2004.03.002 · External reference
Inhibition of Clostridium botulinum in model reduced-sodium pasteurized prepared cheese products
10.4315/0362-028x.jfp-17-027 · 2017 · External reference
Effect of cultured celery juice, temperature, and product composition on the inhibition of proteolytic Clostridium botulinum toxin production
10.4315/0362-028x.jfp-17-011 · 2017 · External reference
The effect of citric acid on growth of proteolytic strains of Clostridium botulinum
10.1111/j.1365-2672.1986.tb03756.x · 1986 · External reference
Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats
10.1038/s41538-023-00228-9 · 2023 · External reference
Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese
10.3168/jds.s0022-0302(02)74238-0 · 2002 · External reference
The effect of calcium content of Cheddar-style cheese on the biochemical and rheological properties of processed cheese
10.1051/dst/2009009 · 2009 · External reference
Complex formation of acetic acid with ca(II) and Mg(II) under physiological conditions
10.1007/s10953-007-9233-3 · 2007 · External reference
Effect of salt content and pH on toxigenesis by Clostridium botulinum in caviar
10.4315/0362-028x-42.3.245 · 1979 · External reference
Contribution of nitrite to the control of Clostridium botulinum in liver sausage
10.4315/0362-028x-45.6.500 · 1982 · External reference
Primary multiplication of Clostridium botulinum type A in mustard-miso stuffing of 'karashi-renkon' (deep-fried mustard-stuffed lotus root)
10.1016/0168-1605(86)90013-9 · 1986 · External reference
Acid enhancement of Clostridium botulinum inhibition in ham and bacon prepared with potassium sorbate and sorbic acid
10.4315/0362-028x-46.9.807 · 1983 · External reference
Matplotlib: a 2D graphics environment
10.1109/mcse.2007.55 · 2007 · External reference
Unresolved reference
1996 · External reference
Effect of acid and salt concentration in fresh-pack pickles on the growth of Clostridium botulinum spores
10.1128/aem.32.1.121-124.1976 · 1976 · External reference
Effect of pH on the growth of Clostridium botulinum in canned figs
10.1111/j.1365-2621.1978.tb02564.x · 1978 · External reference
Effect of sorbic acid and sodium nitrite on Clostridium botulinum outgrowth and toxin production in canned comminuted pork
10.1111/j.1365-2621.1978.tb07413.x · 1978 · External reference
Effect of potassium sorbate on toxinogenesis by Clostridium botulinum in bacon
10.4315/0362-028x-41.8.621 · 1978 · External reference
Temperature effects on calcium partition kinetics in pasteurised skim milk during storage
10.1016/j.idairyj.2022.105518 · 2023 · External reference
Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage
10.1186/s41240-017-0057-9 · 2017 · External reference
Proteolytic Clostridium botulinum growth at 12–48°C simulating the cooling of cooked meat: development of a predictive model
10.1006/fmic.1999.0270 · 1999 · External reference
A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef
10.1016/j.fm.2020.103618 · External reference
Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork
10.1016/j.ifset.2022.102960 · 2022 · External reference
Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken
10.1016/j.foodres.2021.110695 · External reference
Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripened cheese
10.3168/jds.s0022-0302(87)80094-2 · 1987 · External reference
Growth and toxin production by Clostridium botulinum in steamed rice aseptically packed under modified atmosphere
10.4315/0362-028x-68.5.1005 · 2005 · External reference
Factors affecting the development of Clostridium botulinum in whole milk
10.1128/am.13.4.521-526.1965 · 1965 · External reference
Pork quality traits according to postmortem pH and temperature in Berkshire
10.5851/kosfa.2016.36.1.29 · 2016 · External reference
Growth and toxin production of proteolytic Clostridium botulinum in aseptically steamed rice products at pH 4.6 to 6.8, packed under modified atmosphere, using a deoxidant pack
10.4315/0362-028x-71.3.468 · 2008 · External reference
Extensive growth and growth boundary model for non-proteolytic Clostridium botulinum – evaluation and validation with MAP and smoked foods
10.1016/j.fm.2021.103931 · External reference
Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum – effect of eight environmental factors
10.1016/j.ijfoodmicro.2021.109162 · 2021 · External reference
Clostridium sporogenes as surrogate for proteolytic C. botulinum - development and validation of extensive growth and growth-boundary model
10.1016/j.fm.2022.104060 · External reference
Growth and toxin production by Clostridium botulinum in fish (Mugil cephalus) and shrimp (Penaeus indicus) tissue homogenates stored under vacuum
10.1006/fmic.2001.0433 · 2001 · External reference
Effect of headspace C02 concentration on toxin production by Clostridium botulinum in MAP, irradiated fresh pork
10.4315/0362-028x-54.8.588 · 1991 · External reference
Evaluation of the botulism hazard from vegetables in modified atmosphere packaging
10.4315/0362-028x-60.10.1208 · 1997 · External reference
Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration
10.1016/s0168-1605(01)00640-7 · 2002 · External reference
Epidemiological analysis of foodborne botulism outbreaks — China, 2004–2020
10.46234/ccdcw2022.114 · 2022 · External reference
Clostridium botulinum in cattle and dairy products
10.1080/10408390802544405 · 2010 · External reference
Temperature effects on spontaneous supersaturation of calcium citrate in presence of lactate
10.1016/j.idairyj.2021.105023 · 2021 · External reference
Relative neurotoxin gene expression in Clostridium botulinum type B, determined using quantitative reverse transcription-PCR
10.1128/aem.70.5.2919-2927.2004 · 2004 · External reference
Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation
10.1111/j.1365-2621.2002.tb08841.x · 2002 · External reference
Toxin production in hard-cooked eggs experimentally inoculated with Clostridium botulinum
10.1111/j.1365-2621.1985.tb12991.x · 1985 · External reference
Growth and formation of toxin by Clostridium botulinum in peeled, inoculated, vacuum-packed potatoes after a double pasteurization and storage at 25 °C
10.1111/j.1365-2672.1988.tb03381.x · 1988 · External reference
Foodborne botulism outbreaks in the United States, 2001–2017
10.3389/fmicb.2021.713101 · 2021 · External reference
Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag Turkey products
10.1128/aem.55.9.2226-2229.1989 · 1989 · External reference
Evaluation and validation of extensive growth and growth boundary models for mesophilic and psychrotolerant Bacillus cereus in dairy products (part 2)
10.3389/fmicb.2025.1553903 · External reference
Development of extensive growth and growth boundary models for mesophilic and psychrotolerant Bacillus cereus in dairy products (part 1)
10.3389/fmicb.2025.1553885 · External reference
Predicting growth of Listeria monocytogenes at dynamic conditions during manufacturing, ripening and storage of cheeses – evaluation and application of models
10.1016/j.fm.2020.103578 · 2020 · External reference
Modelling and predicting growth and growth boundary of Bacillus cereus s.l. from phylogroups II, IV, V and VI in starchy foods at or below 12 °C
10.3389/fmicb.2025.1531014 · 2025 · External reference
Growth and growth boundary model with terms for melting salts to predict growth responses of Listeria monocytogenes in spreadable processed cheese
10.1016/j.fm.2019.103255 · 2019 · External reference
Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness
10.2331/suisan.56.1145 · 1990 · External reference
Development and validation of a stochastic model for potential growth of Listeria monocytogenes in naturally contaminated lightly preserved seafood
10.1016/j.fm.2014.06.006 · 2015 · External reference
Development and validation of an extensive growth and growth boundary model for Listeria monocytogenes in lightly preserved and ready-to-eat shrimp
10.4315/0362-028x-72.10.2132 · 2009 · External reference
Predicting growth rates and growth boundary of Listeria monocytogenes - an international validation study with focus on processed and ready-to-eat meat and seafood
10.1016/j.ijfoodmicro.2010.04.026 · 2010 · External reference
Delaying toxigenesis of Clostridium botulinum by sodium lactate in ‘sous-vide’ products
10.1111/j.1472-765x.1994.tb00893.x · 1994 · External reference
Study on potential Clostridium botulinum growth and toxin production in Parma ham
10.4081/ijfs.2016.5564 · 2016 · External reference
Comparison of organic acids for Clostridium botulinum control in an uncured Turkey product
10.4315/0362-028x-56.11.958 · 1993 · External reference
Mechanism of salicylate-mediated inhibition of biofilm in Staphylococcus epidermidis
10.1086/517386 · 1998 · External reference
Effect of polyphosphates in combination with nitrite-sorbate or sorbate on Clostridium botulinum growth and toxin production in chicken frankfurter emulsions
10.4315/0362-028x-46.10.846 · 1983 · External reference
Inhibition of Clostridium botulinum types A and E toxin formation by sodium nitrite and sodium chloride in hot-process (smoked) Salmon
10.4315/0362-028x-45.9.833 · 1982 · External reference
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time
10.1590/fst.12518 · 2019 · External reference
High prevalence of Clostridium botulinum in vegetarian sausages
10.1016/j.fm.2020.103512 · 2020 · External reference
Unresolved reference
2002 · External reference
Unresolved reference
2021 · External reference
Pathogenicity and virulence of Clostridium botulinum
10.1080/21505594.2023.2205251 · 2023 · External reference
Unresolved reference
2025 · External reference
Prediction of toxin production by Clostridium botulinum in pasteurized pork slurry
10.1111/j.1365-2621.1981.tb01827.x · 1981 · External reference
Factors controlling the growth of Clostridium botulinum types a and B in pasteurized, cured meats. III. The effect of potassium sorbate
10.1111/j.1365-2621.1982.tb00187.x · 1982 · External reference
Factors controlling the growth of Clostridium botulinum types a and B in pasteurized, cured meats. V. Prediction of toxin production. Non-linear effects of storage temperature and salt concentration
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Indices for performance evaluation of predictive models in food microbiology
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Unresolved reference
1999 · External reference
Unresolved reference
2000 · External reference
Unresolved reference
2004 · External reference
Studies on growth and toxin production of Clostridium botulinum in a precooked frozen food. II. Inhibition by lactic acid bacteria
10.1111/j.1365-2621.1955.tb16847.x · 1955 · External reference
Analysis of the influence of environmental parameters on Clostridium botulinum time-to-toxicity by using three modeling approaches
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Opinion of the French Agency for Food, environmental and Occupational Health & Safety (ANSES) on the risks associated with the consumption of nitrites and nitrates
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Nitrites in cured meats, health risk issues, alternatives to nitrites: a review
10.3390/foods11213355 · 2022 · External reference
Calcium absorption from food products: food matrix effects
10.3390/nu14010180 · 2022 · External reference
Physico-mechanical characterization of different grades of Lotus rhizome (Nelumbo nucifera Gaertn) for valorisation and smart post-harvest management
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NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C
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10.4315/0362-028x-58.3.229 · 1995 · External reference
Prevention of Clostridium botulinum type a proteolytic B and E toxin formation in refrigerated pea soup by Lactobacillus plantarum ATCC 8014
10.1111/j.1365-2621.1999.tb15119.x · 1999 · External reference
Post-mortem biochemistry of Pekin duckling and broiler chicken pectoralis muscle
10.3382/ps.0711768 · 1992 · External reference
Growth and toxin production by Clostridium botulinum in sauteed onions
10.4315/0362-028x-49.8.618 · 1986 · External reference
Effect of low temperatures on growth of Clostridium botulinum spores in neat of the blue crab
10.4315/0362-028x-40.1.5 · 1977 · External reference
Growth and toxin production by Clostridium botulinum in sliced raw potatoes under vacuum with and without sulfite
10.4315/0362-028x-57.10.878 · 1994 · External reference
Effect of modified atmosphere storage on C. botulinum toxigenesis and the spoilage microflora of salmon fillets
10.1111/j.1365-2621.1981.tb04450.x · 1981 · External reference
Production of botulinum toxin in inoculated pack studies of foil-wrapped baked potatoes
10.4315/0362-028x-44.12.896 · 1981 · External reference
Challenge of pasteurized process cheese spreads with Clostridium botulinum using in-process and post-process inoculation
10.4315/0362-028x-45.11.1044 · 1982 · External reference
A challenge of pasteurized process cheese spread with Clostridium botulinum spores
10.4315/0362-028x-42.10.787 · 1979 · External reference
Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spreads
10.4315/0362-028x-49.7.526 · 1986 · External reference
Growth of proteolytic Clostridium botulinum in process cheese products: II. Predictive modeling
10.4315/0362-028x-58.10.1100 · 1995 · External reference
Growth of proteolytic Clostridium botulinum in process cheese products: I. Data acquisition for modeling the influence of pH, sodium chloride, emulsifying salts, fat dry basis, and temperature
10.4315/0362-028x-58.10.1091 · 1995 · External reference
Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum
10.1016/j.meatsci.2023.109221 · 2023 · External reference
Unresolved reference
2001 · External reference
Unresolved reference
2000 · External reference
Unresolved reference
2007 · External reference
Comparison of chemical composition and safety issues in fish roe products: application of Chemometrics to chemical data
10.3390/foods9050540 · 2020 · External reference
Thermodynamics of dissolution of calcium hydroxycarboxylates in water
10.1021/jf501453c · 2014 · External reference
SciPy 1.0: fundamental algorithms for scientific computing in Python
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Factors influencing growth and toxin production in cheese inoculated with spores of Clostridium botulinum types a and B. I. Studies with surface-ripened cheese type I
10.3168/jds.s0022-0302(58)91072-5 · External reference
Factors influencing growth and toxin production in cheese inoculated with spores of Clostridium botulinum types a and B. II. Studies with surface-ripened cheese type II
10.3168/jds.s0022-0302(58)91073-7 · External reference
Factors influencing growth and toxin production in cheeseinoculated with spores of Clostridium botulinum types A and B. III. Studies with surface-ripened cheese type III
10.3168/jds.s0022-0302(58)91074-9 · External reference
10.1201/9781420028010
10.1201/9781420028010 · 2005 · External reference
Time of growth model for proteolytic Clostridium botulinum
10.1006/fmic.1993.1034 · 1993 · External reference
Expansion of the time-to-turbidity model for proteolytic Clostridium botulinum to include spore numbers
10.1006/fmic.1998.0196 · 1998 · External reference
Inhibitory effects of citrates in the determination of trace amounts of penicillin
10.1128/aac.8.1.30 · 1975 · External reference
Time-to-detection, percent-growth positive and maximum growth rate models for Clostridium botulinum 56A at multiple temperatures
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Relationship of glycogen and lactate concentrations as a pork quality indicator
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