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Appl Environ Microbiol. 1971 March; 21(3): 543-544
Copyright © 1971 American Society for Microbiology. All Rights Reserved.

Prevalence of Clostridium botulinum in Semipreserved Meat Products

Kerstin Abrahamsson1 and H. Riemann

Department of Epidemiology and Preventive Medicine, University of California, Davis, California 95616

ABSTRACT

Samples of semipreserved meat products were taken, and 372 were examined for Clostridium botulinum. Five samples contained type A and one sample type B.

FOOTNOTES

1 Present address: Danish Meat Research Institute, Roskilde, Denmark.

Appl Environ Microbiol. 1971 March; 21(3): 543-544
Copyright © 1971 American Society for Microbiology. All Rights Reserved.





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Copyright © 1971 by the American Society for Microbiology. All rights reserved.