ԍF338
^CgFSafety Evalution of Sous Vide-Processed Products with Respect to Nonproteolytic 
  <I>Clostridium botulinum</I> by Use of challenge Studies and Predictive Microbiological Models
ҁFEija Hyytia-Trees
_-NFApplied and enviromental microbiology, Jan. 2000, P223-229
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AۋۉtF߸񕪉^ <I>C.botulinum</I> type Bi706Bj
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ǽۂ̌oFPCR@iHielm et al. 1996. Int.J.food Microbiol. 31:357-365j
@@@@@@@@ӼުŲތ1g+10mli625IU/ml lysozyme(Sigma)) 
                tryptone-peptone-glucose-yeast extract broth(Difco)
@@@@@@@@CȯēiN2-85% CO2-10% H2-5%jő۔|{i26,o/nj
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ǽőf̌oFHyytia et al. 1997. Int.J.food Microbiol. 37:63-72Q
B\۸сFFood MicroModeliFMMj ver2.5APMP ver5.0gp
 
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@FMM\ɂ16̐î5́AǽE10^-6ɂ߂ɗvM۾ɓKĂB7̐ił10^-2xłƗ\ꂽBFMMɂė\ꂽSȕۑԂ́APMPɂė\ꂽ̂ZXBFMM\ɂƁA3̐iۑxɂ炸ȀܖňSłBȂAPMPɂǽE̐ڎقႭ5ȉۑ̏ꍇ͑SĂ̐iŏܖňSłAڎقۑxオꍇłA16̐î6́Aܖł͈SłB
 
