D. Broda

发表

Molecular differentiation of clostridia associated with "blown pack" spoilage of vacuum-packed meats using internal transcribed spacer polymorphism analysis.

R. Bell, D. Musgrave, D. Broda, 2003, International journal of food microbiology.

The abattoir source of culturable psychrophilic Clostridium spp. causing ‘blown pack’ spoilage of vacuum‐packed chilled venison

R. Bell, D. Musgrave, R. Bell, 2002, Journal of applied microbiology.

A PCR survey of psychrotrophic Clostridium botulinum‐like isolates for the presence of BoNT genes

R. Bell, D. Broda, J. Boerema, 1998, Letters in applied microbiology.

Use of restriction fragment length polymorphism analysis to differentiate strains of psychrophilic and psychrotrophic clostridia associated with ‘blown pack’ spoilage of vacuum‐packed meats

R. Bell, D. Musgrave, D. Broda, 2000, Journal of applied microbiology.

Sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum‐packed chilled meats, as determined by PCR amplification procedure

G. Brightwell, D. Broda, J. Boerema, 2009, Journal of applied microbiology.

Association of psychrotrophic Clostridium spp. with deep tissue spoilage of chilled vacuum-packed lamb.

R. Bell, K. Delacy, N. Penney, 1996, International journal of food microbiology.

Clostridium algidixylanolyticum sp. nov., a psychrotolerant, xylan-degrading, spore-forming bacterium.

D. Saul, R. Bell, D. Musgrave, 2000, International journal of systematic and evolutionary microbiology.

Clostridium gasigenes sp. nov., a psychrophile causing spoilage of vacuum-packed meat.

P. Lawson, D. Saul, R. Bell, 2000, International journal of systematic and evolutionary microbiology.

Clostridium frigidicarnis sp. nov., a psychrotolerant bacterium associated with 'blown pack' spoilage of vacuum-packed meats.

P. Lawson, R. Bell, D. Musgrave, 1999, International journal of systematic bacteriology.

Efficacy of heat and ethanol spore treatments for the isolation of psychrotrophic Clostridium spp. associated with the spoilage of chilled vacuum-packed meats.

R. Bell, K. M. De Lacy, D. Broda, 1998, International journal of food microbiology.

Influence of culture media on the recovery of psychrotrophic Clostridium spp. associated with the spoilage of vacuum-packed chilled meats.

R. Bell, K. M. De Lacy, D. Broda, 1998, International journal of food microbiology.

Influence of peroxyacetic acid-based carcass rinse on the onset of "blown pack" spoilage in artificially inoculated vacuum-packed chilled beef.

G. Brightwell, N. Penney, D. Broda, 2007, Journal of Food Protection.

PCR detection of psychrophilic Clostridium spp. causing 'blown pack' spoilage of vacuum-packed chilled meats.

R. Bell, D. Broda, J. Boerema, 2003, Journal of applied microbiology.

Abattoir sources of psychrophilic clostridia causing blown pack spoilage of vacuum‐packed chilled meats determined by culture‐based and molecular detection procedures

R. Bell, D. Broda, J. Boerema, 2003, Letters in applied microbiology.

Influence of heat shrink treatments on the onset of clostridial “blown pack” spoilage of vacuum packed chilled meat

R. Bell, S. Moorhead, D. Broda, 2001 .

Prevalence of cold‐tolerant clostridia associated with vacuum‐packed beef and lamb stored at abusive and chill temperatures

R. Bell, D. Broda, R. Cook, 1997 .

Psychrotrophic Clostridium spp. associated with 'blown pack' spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casings.

R. Bell, K. Delacy, D. Broda, 1996, International journal of food microbiology.

PCR detection of psychrotolerant clostridia associated with deep tissue spoilage of vacuum‐packed chilled meats

R. Bell, D. Broda, J. Boerema, 2002, Letters in applied microbiology.

MICROBIOLOGICAL SAFETY OF MEAT | Clostridium botulinum

D. Broda, J. Boerema, 2004 .

The effect of peroxyacetic acid‐based sanitizer, heat and ultrasonic waves on the survival of Clostridium estertheticum spores in vitro

D. Broda, 2007, Letters in applied microbiology.

Sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum‐packed chilled meats, as determined by PCR amplification procedure

G. Brightwell, D. Broda, J. Boerema, 2009, Journal of applied microbiology.