Abstract: The anaerobes most frequently associated with foods are the clostridia which have resistant spores and are thus able to survive well in this type of environment. The methods described are those used to isolated both spores and the more oxygen sensitive vegetative cells of clostridia as well as any non-sporing anaerobes which may be present on or in the food. The aim is to obtain maximum recovery of the anaerobes using the simplest techniques available. The difficulty of reconciling optimal heat activation of the dormant spores of certain clostridia with the heat sensitivity of other clostridial spores has still not been resolved.
Publication Year: 1985
Publication Date: 1985-06-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 12
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