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Journal Articles

Clostridium Botulinum in Honey, Syrups and Dry Infant Cereals

A. H. W. HAUSCHILD, R. HILSHEIMER, K. F. WEISS, R. B. BURKE
Journal: Journal of Food Protection
J Food Prot (1988) 51 (11): 892–894.
DOI: https://doi.org/10.4315/0362-028X-51.11.892
Published: 01 November 1988
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Safety of Shelf-Stable Canned Cured Meats

A. H. W. HAUSCHILD, B. SIMONSEN
Journal: Journal of Food Protection
J Food Prot (1985) 48 (11): 997–1009.
DOI: https://doi.org/10.4315/0362-028X-48.11.997
Published: 01 November 1985
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Toxin Production by Clostridium botulinum and Organoleptic Changes in Vacuum-Packaged Raw Beef

A. H. W. HAUSCHILD, L. M. POSTE, R. HILSHEIMER
Journal: Journal of Food Protection
J Food Prot (1985) 48 (8): 712–716.
DOI: https://doi.org/10.4315/0362-028X-48.8.712
Published: 01 August 1985
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A Modified Method for Ascertaining Water Activities Within Defined Limits

R. HILSHEIMER, A. H. W. HAUSCHILD
Journal: Journal of Food Protection
J Food Prot (1985) 48 (4): 325–326.
DOI: https://doi.org/10.4315/0362-028X-48.4.325
Published: 01 April 1985
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Journal Articles

Prevalence of Clostridium botulinum in Commercial Liver Sausage

A. H. W. HAUSCHILD, R. HILSHEIMER
Journal: Journal of Food Protection
J Food Prot (1983) 46 (3): 242–244.
DOI: https://doi.org/10.4315/0362-028X-46.3.242
Published: 01 March 1983
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Contribution of Nitrite to the Control of Clostridium botulinum in Liver Sausage

A. H. W. HAUSCHILD, R. HILSHEIMER, G. JARVIS, D. P. RAYMOND
Journal: Journal of Food Protection
J Food Prot (1982) 45 (6): 500–506.
DOI: https://doi.org/10.4315/0362-028X-45.6.500
Published: 01 April 1982
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Incidence of Clostridium botulinum in Commercial Bacon

A. H. W. HAUSCHILD, R. HILSHEIMER
Journal: Journal of Food Protection
J Food Prot (1980) 43 (7): 564–565.
DOI: https://doi.org/10.4315/0362-028X-43.7.564
Published: 01 July 1980
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Estimate of Cases of Food- and Waterborne Illness in Canada and the United States

A. H. W. HAUSCHILD, FRANK L. BRYAN
Journal: Journal of Food Protection
J Food Prot (1980) 43 (6): 435–440.
DOI: https://doi.org/10.4315/0362-028X-43.6.435
Published: 01 June 1980
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Effect of Salt Content and pH on Toxigenesis by Clostridium botulinum in Caviar

A. H. W. HAUSCHILD, R. HILSHEIMER
Journal: Journal of Food Protection
J Food Prot (1979) 42 (3): 245–248.
DOI: https://doi.org/10.4315/0362-028X-42.3.245
Published: 01 March 1979
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CLOSTRIDIUM PERFRINGENS ENTEROTOXIN

A. H. W. Hauschild
Journal: Journal of Food Protection
J Food Prot (1971) 34 (12): 596–599.
DOI: https://doi.org/10.4315/0022-2747-34.12.596
Published: 01 December 1971
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