Korkeala H - Search Results

1

Analysis of Clostridium botulinum serotype E strains by using multilocus sequence typing, amplified fragment length polymorphism, variable-number tandem-repeat analysis, and botulinum neurotoxin gene sequencing.

Macdonald TE, Helma CH, Shou Y, Valdez YE, Ticknor LO, Foley BT, Davis SW, Hannett GE, Kelly-Cirino CD, Barash JR, Arnon SS, Lindström M, Korkeala H, Smith LA, Smith TJ, Hill KK. Macdonald TE, et al. Among authors: korkeala h. Appl Environ Microbiol. 2011 Dec;77(24):8625-34. doi: 10.1128/AEM.05155-11. Epub 2011 Oct 14. Appl Environ Microbiol. 2011. PMID: 22003031 Free PMC article.

2

Genomic analysis of Clostridium botulinum group II by pulsed-field gel electrophoresis.

Hielm S, Björkroth J, Hyytiä E, Korkeala H. Hielm S, et al. Among authors: korkeala h. Appl Environ Microbiol. 1998 Feb;64(2):703-8. doi: 10.1128/AEM.64.2.703-708.1998. Appl Environ Microbiol. 1998. PMID: 9464411 Free PMC article.

3

Prevalence of Clostridium botulinum in Finnish trout farms: pulsed-field gel electrophoresis typing reveals extensive genetic diversity among type E isolates.

Hielm S, Björkroth J, Hyytiä E, Korkeala H. Hielm S, et al. Among authors: korkeala h. Appl Environ Microbiol. 1998 Nov;64(11):4161-7. doi: 10.1128/AEM.64.11.4161-4167.1998. Appl Environ Microbiol. 1998. PMID: 9797260 Free PMC article.

4

Biodiversity of Clostridium botulinum type E strains isolated from fish and fishery products.

Hyytiä E, Hielm S, Björkroth J, Korkeala H. Hyytiä E, et al. Among authors: korkeala h. Appl Environ Microbiol. 1999 May;65(5):2057-64. doi: 10.1128/AEM.65.5.2057-2064.1999. Appl Environ Microbiol. 1999. PMID: 10224001 Free PMC article.

5

Identification of Clostridium botulinum with API 20 A, Rapid ID 32 A and RapID ANA II.

Lindström MK, Jankola HM, Hielm S, Hyytiä EK, Korkeala HJ. Lindström MK, et al. Among authors: korkeala hj. FEMS Immunol Med Microbiol. 1999 Jul;24(3):267-74. doi: 10.1111/j.1574-695X.1999.tb01293.x. FEMS Immunol Med Microbiol. 1999. PMID: 10397310 Free article.

6

Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.

Hyytiä-Trees E, Skyttä E, Mokkila M, Kinnunen A, Lindström M, Lähteenmäki L, Ahvenainen R, Korkeala H. Hyytiä-Trees E, et al. Among authors: korkeala h. Appl Environ Microbiol. 2000 Jan;66(1):223-9. doi: 10.1128/AEM.66.1.223-229.2000. Appl Environ Microbiol. 2000. PMID: 10618228 Free PMC article.

7

Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.

Lindström M, Mokkila M, Skyttä E, Hyytiä-Trees E, Lähteenmäki L, Hielm S, Ahvenainen R, Korkeala H. Lindström M, et al. Among authors: korkeala h. J Food Prot. 2001 Jun;64(6):838-44. doi: 10.4315/0362-028x-64.6.838. J Food Prot. 2001. PMID: 11403135 Free article.

8

Multiplex PCR assay for detection and identification of Clostridium botulinum types A, B, E, and F in food and fecal material.

Lindström M, Keto R, Markkula A, Nevas M, Hielm S, Korkeala H. Lindström M, et al. Among authors: korkeala h. Appl Environ Microbiol. 2001 Dec;67(12):5694-9. doi: 10.1128/AEM.67.12.5694-5699.2001. Appl Environ Microbiol. 2001. PMID: 11722924 Free PMC article.

9

High prevalence of Clostridium botulinum types A and B in honey samples detected by polymerase chain reaction.

Nevas M, Hielm S, Lindström M, Horn H, Koivulehto K, Korkeala H. Nevas M, et al. Among authors: korkeala h. Int J Food Microbiol. 2002 Jan 30;72(1-2):45-52. doi: 10.1016/s0168-1605(01)00615-8. Int J Food Microbiol. 2002. PMID: 11843412

10

Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vacuum-packaged hot-smoked fish products.

Lindström M, Nevas M, Hielm S, Lähteenmäki L, Peck MW, Korkeala H. Lindström M, et al. Among authors: korkeala h. Appl Environ Microbiol. 2003 Jul;69(7):4029-36. doi: 10.1128/AEM.69.7.4029-4036.2003. Appl Environ Microbiol. 2003. PMID: 12839778 Free PMC article.

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