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Clostridium botulinum

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"The use of bacteriocins against meat-borne pathogens" (2017) Campos, C.A.; Castro, M.P.; Cayre, M.E.; Rivas, F.P. Advanced Technologies for Meat Processing, Second Edition:559-595

"A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay" (2000) Schebor, C.; Chirife, J. Journal of Food Protection. 63(7):965-969

"A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay" (2000) Schebor, C.; Chirife, J. Journal of Food Protection. 63(7):965-969

"A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum " (2000) Mazzobre, M.F.; Schebor, C.; Burin, L.; Chirife, J. Revista Argentina de Microbiologia. 32(2):63-70

"A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum " (2000) Mazzobre, M.F.; Schebor, C.; Burin, L.; Chirife, J. Revista Argentina de Microbiologia. 32(2):63-70

"A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum " (2000) Mazzobre, M.F.; Schebor, C.; Burin, L.; Chirife, J. Revista Argentina de Microbiologia. 32(2):63-70

"Effect of water activity and pH on growth and toxin production by Clostridium botulinum type G" (1986) Briozzo, J.; Amato de Lagarde, E.; Chirife, J.; Parada, J.L. Applied and Environmental Microbiology. 51(4):844-848

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