Screening for Clostridium botulinum type A, B, and E in cooked chilled foods containing vegetables and raw material using polymerase chain reaction and molecular probes

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Screening for Clostridium botulinum type A, B, and E in cooked chilled foods containing vegetables and raw material using polymerase chain reaction and molecular probes

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Edité par CCSD ; International Association for Food Protection -

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Langue: en

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* INRA, Unité SQPOV, Domaine St Paul, Site Agroparc, 84914 Avignon cedex 9 (FRA) Diffusion du document : INRA, Unité SQPOV, Domaine St Paul, Site Agroparc, 84914 Avignon cedex 9 (FRA). National audience

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