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Growth of Clostridium botulinum in Fermented Vegetables

Freda M. Bachmann
The Journal of Infectious Diseases
Vol. 34, No. 2 (Feb., 1924), pp. 129-131
Published by: Oxford University Press
Stable URL: http://www.jstor.org/stable/30083123
Page Count: 3
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Growth of Clostridium botulinum in Fermented Vegetables
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Abstract

Clostridium botulinum was found to grow and produce its toxin in fermenting green beans. The results with fermented cabbage were all negative.

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