Food Poisoning Caused by Gram-Positive Sporeforming Bacteria
589
81. Midura, T., M. Gerber, R. Wood, and A.R. Leonard. 1970. Outbreak of food poisoning caused by Bacillus cereus. Public
Health Rep. 85:45–47.
82. Midura, T.F., G.S. Nygaard, R.M. Wood, and H.L. Bodily. 1972. Clostridium botulinum type F: Isolation from venison
jerky. Appl. Microbiol. 24:165–167.
83. Midura, T.F., S. Snowden, R.M. Wood, and S.S. Arnon. 1979. Isolation of Clostridium botulinum from honey. J. Clin.
Microbiol. 9:282–283.
84. Mishu, B., A. Darweigh, J.T. Weber, C.L. Hathewahy, S. El-Sharkaway, and A. Corwin. 1991. A foodborne outbreak of
type E botulism in Cairo, Egypt, April, 1991. Am. J. Trop. Med. Hyg. 45(3S):109.
85. Moberg, L.J., and H. Sugiyama. 1980. The rat as an animal model for infant botulism. Infect. Immun. 29:819–821.
86. Moller, V., and I. Scheibel. 1960. Preliminary report on the isolation of an apparently new type of Cl. botulinum. Acta
Pathol. Microbiol. Scand. 48:80.
87. Mortimer, P.R., and G. McCann. 1974. Food-poisoning episodes associated with Bacillus cereus in fried rice. Lancet
1:1043–1045.
88. Morton, R.D., V.N. Scott, D.T. Bernard, and R.C. Wiley. 1990. Effect of heat and pH on toxigenic Clostridium butyricum.
J. Food Sci. 55:1725–1727, 1739.
89. NFPA/CMI Task Force. 1984. Botulism risk from post-processing contamination of commercially canned foods in metal
containers. J. Food Protect. 47:801–816.
90. Odlaug, T.E., and I.J. Pflug. 1979. Clostridium botulinum growth and toxin production in tomato juice containing Aspergillus gracilis. Appl. Environ. Microbiol. 37:496–504.
91. Pace, P.J., E.R. Krumbiegel, R. Angelotti, and H.J.Wieniewski. 1967. Demonstration and isolation of Clostridium botulinum types from whitefish chubs collected at fish smoking plants of the Milwaukee area. Appl. Microbiol. 15:877–884.
92. Pearson, C.B., and H.W. Walker. 1976. Effect of oxidation-reduction potential upon growth and sporulation of Clostridium
perfringens. J. Milk Food Technol. 39:421–425.
93. Pederson, H.O. 1955. On type E botulism. J. Appl. Bacteriol. 18:619–629.
94. Peterson, D., H. Anderson, and H. Detels. 1966. Three outbreaks of foodborne disease with dual etiology. Public Health
Rep. 81:899–904.
95. Phelps, R.J., and J.L. McKillip. 2002. Enterotoxin production in natural isolates of Bacillus outside the Bacillus cereus
group. Appl. Environ. Microbiol. 68:3147–3151.
96. Post, L.S., T.L. Amoroso, and M. Solberg. 1985. Inhibition of Clostridium botulinum type E in model acidified food
systems. J. Food Sci. 50:966–968.
97. Pruss, B.M., R. Dietrich, B. Nibler, E. M¨ artibauer, and S. Scherer. 1999. The hemolytic enterotoxin HBL is broadly
distributed among species of the Bacillus cereus group. Appl. Environ. Microbiol. 65:5436–5442.
98. Rey, C.R., H.W. Walker, and P.L. Rohrbaugh. 1975. The influence of temperature on growth, sporulation, and heat
resistance of spores of six strains of Clostridium perfringens. J. Milk Food Technol. 38:461–465.
99. Roy, R.J., F.F. Busta, and D.R. Thompson. 1981. Thermal inactivation of Clostridium perfringens after growth at several
constant and linearly rising temperatures. J. Food Sci. 46:1586–1591.
100. Saito, M. 1990. Production of enterotoxin by Clostridium perfringens derived from humans, animals, foods, and the
natural environment in Japan. J. Food Protect. 53:115–118.
101. Satija, K.C., and K.G. Narayan. 1980. Passive bacteriocin typing of strains of Clostridium perfringens type A causing
food poisoning for epidemiologic studies. J. Infect. Dis. 142:899–902.
102. Skjelkv˚ ale, R., and T. Uemura. 1977. Detection of enterotoxin in faeces and anti-enterotoxin in serum after Clostridium
perfringens food-poisoning. J. Appl. Bacteriol. 42:355-363.
103. Smelt, J.P.P.M., G.J.M. Raatjes, J.S. Crowther, and C.T. Verrips. 1982. Growth and toxin formation by Clostridium
botulinum at low pH values. J. Appl. Bacteriol. 52:75–82.
104. Smith, A.M., D.A. Evans, and B.M. Buck. 1981. Growth and survival of Clostridium perfringens in rare beef prepared in
a water bath. J. Food Protect. 44:9–14.
105. Smith, L.D.S. 1975. Inhibition of Clostridium botulinum by strains of Clostridium perfringens isolated from soil. Appl.
Microbiol. 30:319–323.
106. Solomon, H.M., and D.A. Kautter. 1988. Outgrowth and toxin production by Clostridium botulinum in bottled chopped
garlic. J. Food Protect. 51:862–865.
589
81. Midura, T., M. Gerber, R. Wood, and A.R. Leonard. 1970. Outbreak of food poisoning caused by Bacillus cereus. Public
Health Rep. 85:45–47.
82. Midura, T.F., G.S. Nygaard, R.M. Wood, and H.L. Bodily. 1972. Clostridium botulinum type F: Isolation from venison
jerky. Appl. Microbiol. 24:165–167.
83. Midura, T.F., S. Snowden, R.M. Wood, and S.S. Arnon. 1979. Isolation of Clostridium botulinum from honey. J. Clin.
Microbiol. 9:282–283.
84. Mishu, B., A. Darweigh, J.T. Weber, C.L. Hathewahy, S. El-Sharkaway, and A. Corwin. 1991. A foodborne outbreak of
type E botulism in Cairo, Egypt, April, 1991. Am. J. Trop. Med. Hyg. 45(3S):109.
85. Moberg, L.J., and H. Sugiyama. 1980. The rat as an animal model for infant botulism. Infect. Immun. 29:819–821.
86. Moller, V., and I. Scheibel. 1960. Preliminary report on the isolation of an apparently new type of Cl. botulinum. Acta
Pathol. Microbiol. Scand. 48:80.
87. Mortimer, P.R., and G. McCann. 1974. Food-poisoning episodes associated with Bacillus cereus in fried rice. Lancet
1:1043–1045.
88. Morton, R.D., V.N. Scott, D.T. Bernard, and R.C. Wiley. 1990. Effect of heat and pH on toxigenic Clostridium butyricum.
J. Food Sci. 55:1725–1727, 1739.
89. NFPA/CMI Task Force. 1984. Botulism risk from post-processing contamination of commercially canned foods in metal
containers. J. Food Protect. 47:801–816.
90. Odlaug, T.E., and I.J. Pflug. 1979. Clostridium botulinum growth and toxin production in tomato juice containing Aspergillus gracilis. Appl. Environ. Microbiol. 37:496–504.
91. Pace, P.J., E.R. Krumbiegel, R. Angelotti, and H.J.Wieniewski. 1967. Demonstration and isolation of Clostridium botulinum types from whitefish chubs collected at fish smoking plants of the Milwaukee area. Appl. Microbiol. 15:877–884.
92. Pearson, C.B., and H.W. Walker. 1976. Effect of oxidation-reduction potential upon growth and sporulation of Clostridium
perfringens. J. Milk Food Technol. 39:421–425.
93. Pederson, H.O. 1955. On type E botulism. J. Appl. Bacteriol. 18:619–629.
94. Peterson, D., H. Anderson, and H. Detels. 1966. Three outbreaks of foodborne disease with dual etiology. Public Health
Rep. 81:899–904.
95. Phelps, R.J., and J.L. McKillip. 2002. Enterotoxin production in natural isolates of Bacillus outside the Bacillus cereus
group. Appl. Environ. Microbiol. 68:3147–3151.
96. Post, L.S., T.L. Amoroso, and M. Solberg. 1985. Inhibition of Clostridium botulinum type E in model acidified food
systems. J. Food Sci. 50:966–968.
97. Pruss, B.M., R. Dietrich, B. Nibler, E. M¨ artibauer, and S. Scherer. 1999. The hemolytic enterotoxin HBL is broadly
distributed among species of the Bacillus cereus group. Appl. Environ. Microbiol. 65:5436–5442.
98. Rey, C.R., H.W. Walker, and P.L. Rohrbaugh. 1975. The influence of temperature on growth, sporulation, and heat
resistance of spores of six strains of Clostridium perfringens. J. Milk Food Technol. 38:461–465.
99. Roy, R.J., F.F. Busta, and D.R. Thompson. 1981. Thermal inactivation of Clostridium perfringens after growth at several
constant and linearly rising temperatures. J. Food Sci. 46:1586–1591.
100. Saito, M. 1990. Production of enterotoxin by Clostridium perfringens derived from humans, animals, foods, and the
natural environment in Japan. J. Food Protect. 53:115–118.
101. Satija, K.C., and K.G. Narayan. 1980. Passive bacteriocin typing of strains of Clostridium perfringens type A causing
food poisoning for epidemiologic studies. J. Infect. Dis. 142:899–902.
102. Skjelkv˚ ale, R., and T. Uemura. 1977. Detection of enterotoxin in faeces and anti-enterotoxin in serum after Clostridium
perfringens food-poisoning. J. Appl. Bacteriol. 42:355-363.
103. Smelt, J.P.P.M., G.J.M. Raatjes, J.S. Crowther, and C.T. Verrips. 1982. Growth and toxin formation by Clostridium
botulinum at low pH values. J. Appl. Bacteriol. 52:75–82.
104. Smith, A.M., D.A. Evans, and B.M. Buck. 1981. Growth and survival of Clostridium perfringens in rare beef prepared in
a water bath. J. Food Protect. 44:9–14.
105. Smith, L.D.S. 1975. Inhibition of Clostridium botulinum by strains of Clostridium perfringens isolated from soil. Appl.
Microbiol. 30:319–323.
106. Solomon, H.M., and D.A. Kautter. 1988. Outgrowth and toxin production by Clostridium botulinum in bottled chopped
garlic. J. Food Protect. 51:862–865.