586 Modern Food Microbiology Anderson, R.E 1984 Growth and corresponding elevation of tomato juice pH by Bacillus coagulans J Food Sci 49:647, 649 Anellis, A., and D Berkowitz 1977 Comparative dose-survival curves of representative Clostridium botulinum type F spores with type A and B spores Appl Environ Microbiol 34:600–601 Angulo, F.J., J Getz, J.P Taylor, K.A Hendricks, E.L Hathaway, S.S Barth, H.M Solomon, A.E Larson, E.A Johnson, L.N Nickey, and A.A Reis 1998 A large outbreak of botulism: The hazardous baked potato J Infect Dis 178:172–177 Anniballi, F.L Fenicia, G Franciosa, and P Aureli 2002 Influence of pH and temperature on the growth of and toxin production by neurotoxigenic strains of Clostridium butyricum type E J Food Protet 65:1267–1270 10 Austin, J.W., and K.C Dodds 2001 Clostridium botulinum In Foodborne Disease Handbook, Vol 1, 2nd ed., ed Y.H Heu, M.D Pierson, and J.R Gorham, 107–138 New York: Marcel Dekker 11 Baker, D.A., and C Genigeorgis 1990 Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modeling length of the lag phase of growth J Food Protect 53:131–140 12 Barnes, E., and M Ingram 1956 The effect of redox potential on the growth of Clostridium welchii strains isolated from horse muscle J Appl Bacteriol 19:117–128 13 Beecher, D.J., J.L Schoeni, and A.C.L Wong 1995 Enterotoxic activity of hemolysin BL from Bacillus cereus Infect Immun 63:4423–4428 14 Beecher, D.J., J.S Pulido, N.P Barney, and A.C.L Wong 1995 Extracellular virulence factors in Bacillus cereus endophthalmitis: Methods and implication of involvement of hemolysin BL Infect Immun 63:632–639 15 Bradshaw, J.G., G.N Stelma, V.I Jones, J.T Peeler, J.G Wimsatt, J.J Corwin, and R.M Twedt 1982 Thermal inactivation of Clostridium perfringens enterotoxin in buffer and in chicken gravy J Food Sci 47:914–916 16 Bryan, F.L., T.W McKinely, and B Mixon 1971 Use of time-temperature evaluations in detecting the responsible vehicle and contributing factors of foodborne disease outbreaks J Milk Food Technol 34:576–582 17 Byrne, M.P., T.J Smith, V.A Montgomery, and L.A Smith 1998 Purification, potency, and efficacy of the botulinum neurotoxin type A binding domain from Pichia pastoris as a recombinant vaccine candidate Infect Immun 66:4817– 4822 18 Christiansen, L.N., J Deffner, E.M Foster, and H Sugiyama 1968 Survival and outgrowth of Clostridium botulinum type E spores in smoked fish Appl Microbiol 16:133–137 19 Ciccarelli, A.S., D.N Whaley, L.M McCroskey,D.F Gimenez, V.R Dowell, Jr., and C.L Hatheway 1977 Cultural and physiological characteristics of Clostridium botulinum type G and the susceptibility of certain animals to its toxin Appl Environ Microbiol 34:843–848 20 Craig, J., and K Pilcher 1966 Clostridium botulinum type F: Isolation from salmon from the Columbia River Science 153:311–312 21 Creti, R., L Fenicia, and P Aureli 1990 Occurrence of Clostridium botulinum in the soil of the vicinity of Rome Curr Microbiol 20:317–321 22 Crisley, F.D., J.T Peeler, R Angelotti, and H.E Hall 1968 Thermal resistance of spores of five strains of Clostridium botulinum type E in ground whitefish chubs J Food Sci 33:411–416 23 Damgaard, P.H., H.D Larsen, B.M Hansen, J Bresciani, and K Jorgensen 1996 Enterotoxin-producing strains of Bacillus thuringiensis isolated from food Lett Appl Microbiol 23:146–150 24 Dodds, K.L 1989 Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes Appl Environ Microbiol 55:656–660 25 Duncan, C.L 1973 Time of enterotoxin formation and release during sporulation of Clostridium perfringens type A J Bacteriol 113:932–936 26 Duncan, C.L 1976 Clostridium perfringens In Food Microbiology: Public Health and Spoilage Aspects, ed M.P deFigueiredo and D.F Splittstoesser, 170–197 Westport, CT: AVI 27 Duncan, C.L., and D.H Strong 1968 Improved medium for sporulation of Clostridium perfringens Appl Microbiol 16:82–89 28 Duncan, C.L., and D.H Strong 1969 Ileal loop fluid accumulation and production of diarrhea in rabbits by cell-free products of Clostridium perfringens J Bacteriol 100:86–94 29 Eklund, M., and F Poysky 1965 Clostridium botulinum type E from marine sediments Science 149–306 30 Erickson, M.C., and J.L Kornacki 2003 Bacillus anthracis: Knowledge in contamination of food J Food Protect 66:691–699 Food Poisoning Caused by Gram-Positive Sporeforming Bacteria 587 31 Fantasia, L.D., and A.P Duran 1969 Incidence of Clostridium botulinum type E in commercially and laboratory dressed white fish chubs Food Technol 23:793–794 32 Foegeding, P.M., and F.F Busta 1980 Clostridium perfringens cells and phospholipase C activity at constant and linearly rising temperatures J Food Sci 45:918–924 33 Genigeorgis, C., G Sakaguchi, and H Riemann 1973 Assay methods for Clostridium perfringens type A enterotoxin Appl Microbiol 26:111–115 34 Gilbert, R.J 1979 Bacillus cereus gastroenteritis In Food-borne infections and intoxications, ed H Riemann and F.L Bryan, 495–518 New York: Academic Press 35 Gilligan, P.H., L Brown, and R.E Berman 1983 Differentiation of Clostridium difficile toxin from Clostridium botulinum toxin by the mouse lethality test Appl Environ Microbiol 45:347–349 36 Gim´enez, J.A., M.A Gim´enez, and B.R DasGupta 1992 Characterization of the neurotoxin isolated from a Clostridium baratii strain implicated in infant botulism Infect Immun 60:518–522 37 Gimenez, D.F., and A.S Ciccarelli 1970 Another type of Clostridium botulinum Zentral Bakteriol Orig A 215:221–224 38 Girardin, H., C Albagnac, C Dargaignaratz, C Nguyen-The, and F Carlin 2002 Antimicrobial activity of foodborne Paenibacillus and Bacillus spp against Clostridium botulinum J Food Protect 65:806–813 39 Goepfert, J.M., and H.U Kim 1975 Behavior of selected foodborne pathogens in raw ground beef J Milk Food Technol 38:449–452 40 Goepfert, J.M., W.M Spira, and H.U Kim 1972 Bacillus cereus: Food poisoning organism A review J Milk Food Technol 35:213–227 41 Goldner, S.B., M Solbert, S Jones, and L.S Post 1986 Enterotoxin synthesis by nonsporulating cultures of Clostridium botulinum Appl Environ Microbiol 52:407–412 42 Granum, P.E., W Telle, Ø Olsvik, and A Stavn 1984 Enterotoxin formation by Clostridium perfringens during sporulation and vegetative growth Int J Food Microbiol 1:43–49 43 Griffiths, M.W 1990 Toxin production by psychrotrophic Bacillus spp present in milk J Food Protect 53:790792 44 Hăaggblom, M.M., C Apetroaie, M.A Andersson, and M.S Salkinoja-Salonen 2002 Quantitative analysis of cereulide, the emetic toxin of Bacillus cereus, produced under various conditions Appl Environ Microbiol 68:2479–2483 45 Hall, J.D., L.M McCroskey, B.J Pincomb, and C.L Hatheway 1985 Isolation of an organism resembling Clostridium barati which produces type F botulinal toxin from an infant with botulism J Clin Microbiol 21:654–655 46 Hauge, S 1955 Food poisoning caused by aerobic spore-forming bacilli J Appl Bacteriol 18:591–595 47 Hauschild, A.H., and H Hilsheimer 1971 Purification and characteristics of the enterotoxin of Clostridium perfringens type A Can J Microbiol 17:1425–1433 48 Hielm, S., J Bjăorkroth, E Hyytiăa, and H Korkeala 1998 Prevalence of Clostridium botulinum in Finnish trout farms: Pulsed-field gel electrophoresis typing reveals extensive genetic diversity among type E isolates Appl Environ Microbiol 64:4161–4167 49 Helgasoon, E.O., A ∅kstad, D.A Caugant, H.A Johansen, A Fouet, M Mock, I Hegna,and A.-B Kolsto 2000 Bacillus anthracis, Bacillus cereus, and Bacillus thuringiensis—One species on the basis of genetic evidence Appl Environ Microbiol 66:2627–2630 50 Hobbs, B., M Smith, C Oakley, G Warrack, and J Cruickshank 1953 Clostridium welchii food poisoning J Hyg 51:75–101 51 Huhtanen, C.N., J Naghski, C.S Custer, and R.W Russell 1976 Growth and toxin production by Clostridium botulinum in moldy tomato juice Appl Environ Microbiol 32:711–715 52 Huss, H.H 1980 Distribution of Clostridium botulinum Appl Environ Microbiol 39:764–769 53 Ikawa, J.Y 1991 Clostridium botulinum growth and toxigenesis in shelf-stable noodles J Food Sci 56:264–265 54 Ikawa, J.Y., and C Genigeorgis 1987 Probability of growth and toxin production by nonproteolytic Clostridium botulinum in rockfish fillets stored under modified atmospheres Int J Food Microbiol 4:167–181 55 Imai, H., K Oshita, H Hashimoto, and D Fukushima 1990 Factors inhibiting the growth and toxin formation of Clostridium botulinum types A and B in “tsuyu” (Japanese noodle soup) J Food Protect 53:1025–1032 56 Johnson, K.M., C.L Nelson, and F.F Busta 1983 Influence of temperature on germination and growth of spores of emetic and diarrheal strains of Bacillus cereus in a broth medium and in rice J Food Sci 48:286–287 57 Kang, C.K., M Woodburn, A Pagenkopf, and R Cheney 1969 Growth, sporulation, and germination of Clostridium perfringens in media of controlled water activity Appl Microbiol 118:798–805 588 Modern Food Microbiology 58 Kautter, D.A., S.M Harmon, R.K Lynt, Jr., and T Lilly, Jr 1966 Antagonistic effect on Clostridium botulinum type E by organisms resembling it Appl Microbiol 14:616–622 59 Kautter, D.A., T Lilly, Jr., H.M Solomon, and R.K Lynt 1982 Clostrium botulinum spores in infant foods: A survey J Food Protect 45:1028–1029 60 Kokai-Kun, J.F., K Benton, E.U Wieckowski, and B.A McClane 1999 Identification of a Clostridium perfringens enterotoxin region required for large complex formation and cytotoxicity by random mutagenesis Infect Immun 67:5634– 5641 61 Konuma, H., K Shinagawa, M Tokumaru, Y Onoue, S Konno, N Fujino, T Shigehisa, H Kurate, Y Kuwabara, and C.A.M Lopes 1988 Occurrence of Bacillus cereus in meat products, raw meat and meat product additives J Food Protect 51:324–326 62 Kozaki, S., Y Kamata, T.-I Nishiki, H Kakinuma, H Maruyama, H Takahashi, T Karasawa, K Yamakawa, and S Nakamura 1998 Characterization of Clostridium botulinum type B neurotoxin associated with infant botulism in Japan Infect Immun 66:4811–4816 63 Krakauer, T., B Fleischer, D.L Stevens, B.A McClane, and B.G Stiles 1997 Clostridium perfringens enterotoxin lacks superantigenic activity but induces an interleukin-6 response from human peripheral blood mononuclear cells Infect Immun 65:3485–3488 64 Labbe, R.G 1980 Relationship between sporulation and enterotoxin production in Clostridium perfringens type A Food Technol 34(4):88–90 65 Labbe, R.G., and C.L Duncan 1974 Sporulation and enterotoxin production by Clostridium perfringens type A under conditions of controlled pH and temperature Can J Microbiol 20:1493–1501 66 Labbe, R.G., and L.L Nolan 1981 Stimulation of Clostridium perfringens enterotoxin formation by caffeine and theobromine Infect Immun 34:50–54 67 Labbe, R.G., and D.K Rey 1979 Raffinose increases sporulation and enterotoxin production by Clostridium perfringens type A Appl Environ Microbiol 37:1196–1200 68 Lamanna, C., R.A Hillowalla, and C.C Alling 1967 Buccal exposure to botulinal toxin J Infect Dis 117:327–331 69 Lambert, A.D., J.P Smith, and K.L Dodds 1991 Combined effect of modified atmosphere packaging and low-dose irradiation on toxin production by Clostridium botulinum in fresh pork J Food Protect 54:94–101 70 Lilly, T., Jr., and D.A Kautter 1990 Outgrowth of naturally occurring Clostridium botulinum in vacuum-packaged fresh fish J Assoc Off Anal Chem 73:211–212 71 Lindroth, S., and C Genigeorgis 1986 Probability of growth and toxin production by nonproteolytic Clostridium botulinum in rock fish stored under modified atmospheres Int J Food Microbiol 3:167–181 72 Lund, B.M., A.F Graham, S.M George, and D Brown 1990 The combined effect of incubation temperature, pH and sorbic acid on the probability of growth of nonproteolytic type B Clostridium botulinum J Appl Bacteriol 69:481–492 73 Lukinmaa, S., E Takkunen, and A Siitonen 2002 Molecular epidemiology of Clostridium perfringens related to foodborne outbreaks of disease in Finland from 1984 to 1999 Appl Environ Microbiol 68:3744–3749 74 Lynt, R.K., D.A Kautter, and R.B Read, Jr., 1975 Botulism in commercially canned foods J Milk Food Technol 38:546–550 75 Lynt, R.K., H.M Solomon, and D.A Kautter 1984 Heat resistance of Clostridium botulinum type G in phosphate buffer J Food Protect 47:463–466 76 Lynt, R.K., H.M Solomon, T Lilly, Jr., and D.A.Kautter 1977 Thermal death time of Clostridium botulinum type E in meat of the blue crab J Food Sci 42:1022–1025, 1037 77 Mahony, D.E 1977 Stable L-forms of Clostridium perfringens: Growth, toxin production, and pathogenicity Infect Immun 15:1925 78 Măantynen, V., and K Lindstrăom 1998 A rapid PCR-based test for enerotoxic Bacillus cereus Appl Environ Microbiol 64:1634–1639 79 McClung, L 1945 Human food poisoning due to growth of Clostridium perfringens (C welchii) in freshly cooked chicken: Preliminary note J Bacteriol 50:229–231 80 McCroskey, L.M., C.L Hatheway, L Fenicia, B Pasolini, and P Aureli 1986 Characterization of an organism that produces type E botulinal toxin but which resembles Clostridium butyricum from the feces of an infant with type E botulism J Clin Microbiol 23:201–202 Food Poisoning Caused by Gram-Positive Sporeforming Bacteria 589 81 Midura, T., M Gerber, R Wood, and A.R Leonard 1970 Outbreak of food poisoning caused by Bacillus cereus Public Health Rep 85:45–47 82 Midura, T.F., G.S Nygaard, R.M Wood, and H.L Bodily 1972 Clostridium botulinum type F: Isolation from venison jerky Appl Microbiol 24:165–167 83 Midura, T.F., S Snowden, R.M Wood, and S.S Arnon 1979 Isolation of Clostridium botulinum from honey J Clin Microbiol 9:282–283 84 Mishu, B., A Darweigh, J.T Weber, C.L Hathewahy, S El-Sharkaway, and A Corwin 1991 A foodborne outbreak of type E botulism in Cairo, Egypt, April, 1991 Am J Trop Med Hyg 45(3S):109 85 Moberg, L.J., and H Sugiyama 1980 The rat as an animal model for infant botulism Infect Immun 29:819–821 86 Moller, V., and I Scheibel 1960 Preliminary report on the isolation of an apparently new type of Cl botulinum Acta Pathol Microbiol Scand 48:80 87 Mortimer, P.R., and G McCann 1974 Food-poisoning episodes associated with Bacillus cereus in fried rice Lancet 1:1043–1045 88 Morton, R.D., V.N Scott, D.T Bernard, and R.C Wiley 1990 Effect of heat and pH on toxigenic Clostridium butyricum J Food Sci 55:1725–1727, 1739 89 NFPA/CMI Task Force 1984 Botulism risk from post-processing contamination of commercially canned foods in metal containers J Food Protect 47:801–816 90 Odlaug, T.E., and I.J Pflug 1979 Clostridium botulinum growth and toxin production in tomato juice containing Aspergillus gracilis Appl Environ Microbiol 37:496–504 91 Pace, P.J., E.R Krumbiegel, R Angelotti, and H.J.Wieniewski 1967 Demonstration and isolation of Clostridium botulinum types from whitefish chubs collected at fish smoking plants of the Milwaukee area Appl Microbiol 15:877–884 92 Pearson, C.B., and H.W Walker 1976 Effect of oxidation-reduction potential upon growth and sporulation of Clostridium perfringens J Milk Food Technol 39:421–425 93 Pederson, H.O 1955 On type E botulism J Appl Bacteriol 18:619–629 94 Peterson, D., H Anderson, and H Detels 1966 Three outbreaks of foodborne disease with dual etiology Public Health Rep 81:899–904 95 Phelps, R.J., and J.L McKillip 2002 Enterotoxin production in natural isolates of Bacillus outside the Bacillus cereus group Appl Environ Microbiol 68:3147–3151 96 Post, L.S., T.L Amoroso, and M Solberg 1985 Inhibition of Clostridium botulinum type E in model acidified food systems J Food Sci 50:966–968 97 Pruss, B.M., R Dietrich, B Nibler, E Măartibauer, and S Scherer 1999 The hemolytic enterotoxin HBL is broadly distributed among species of the Bacillus cereus group Appl Environ Microbiol 65:5436–5442 98 Rey, C.R., H.W Walker, and P.L Rohrbaugh 1975 The influence of temperature on growth, sporulation, and heat resistance of spores of six strains of Clostridium perfringens J Milk Food Technol 38:461–465 99 Roy, R.J., F.F Busta, and D.R Thompson 1981 Thermal inactivation of Clostridium perfringens after growth at several constant and linearly rising temperatures J Food Sci 46:1586–1591 100 Saito, M 1990 Production of enterotoxin by Clostridium perfringens derived from humans, animals, foods, and the natural environment in Japan J Food Protect 53:115–118 101 Satija, K.C., and K.G Narayan 1980 Passive bacteriocin typing of strains of Clostridium perfringens type A causing food poisoning for epidemiologic studies J Infect Dis 142:899–902 102 Skjelkv˚ale, R., and T Uemura 1977 Detection of enterotoxin in faeces and anti-enterotoxin in serum after Clostridium perfringens food-poisoning J Appl Bacteriol 42:355-363 103 Smelt, J.P.P.M., G.J.M Raatjes, J.S Crowther, and C.T Verrips 1982 Growth and toxin formation by Clostridium botulinum at low pH values J Appl Bacteriol 52:75–82 104 Smith, A.M., D.A Evans, and B.M Buck 1981 Growth and survival of Clostridium perfringens in rare beef prepared in a water bath J Food Protect 44:9–14 105 Smith, L.D.S 1975 Inhibition of Clostridium botulinum by strains of Clostridium perfringens isolated from soil Appl Microbiol 30:319–323 106 Solomon, H.M., and D.A Kautter 1988 Outgrowth and toxin production by Clostridium botulinum in bottled chopped garlic J Food Protect 51:862–865 590 Modern Food Microbiology 107 Solomon, H.M., D.A Kautter, and R.K Lynt 1982 Effect of low temperatures on growth of nonproteolytic Clostridium botulinum types B and F and proteolytic type G in crabmeat and broth J Food Protect 45:516–518 108 Solomon, R.M., R.K Lynt, Jr., D.A Kautter, and T Lilly, Jr 1971 Antigenic relationships among the proteolytic and nonproteolytic strains of Clostridium botulinum Appl Microbiol 21:295–299 109 Sonnabend, O., W Sonnabend, R Heinzle, T Sigrist, R Dirnhofer, and U Krech 1981 Isolation of Clostridium botulinum type G and identification of type G botulinal toxin in humans: Report of five sudden unexpected deaths J Infect Dis 143:22–27 110 Sperber, W.H 1983 Influence of water activity on foodborne bacteria—A review J Food Protect 46:142–150 111 St Louis, M.E., S.H.S Peck, D Bowering, G.B Morgan, J Blatherwick, S Banarjee, G.D.M Kettyla, W.A Black, M.E Milling, A.H.W Hauschild, R.V Tauxe, and P.A Blake 1988 Botulism from chopped garlic: Delayed recognition of a major outbreak Ann Intern Med 108:363–368 112 Stark, R.L., and C.L Duncan 1971 Biological characteristics of Clostridium perfringens type A enterotoxin Infect Immun 4:89–96 113 Strong, D.H., and J.C Canada 1964 Survival of Clostridium perfringens in frozen chicken gravy J Food Sci 29:479–482 114 Strong, D.H., J.C Canada, and B Griffiths 1963 Incidence of Clostridium perfringens in American foods Appl Microbiol 11:42–44 115 Strong, D.H., C.L Duncan, and G Perna 1971 Clostridium perfringens type A food poisoning II Response of the rabbit ileum as an indication of enteropathogenicity of strains of Clostridium perfringens in human beings Infect Immun 3:171–178 116 Suen, J.C., C.L Hatheway, A.G Steigerwalt, and D.J Brenner 1988 Clostridium argentinense sp nov.: a genetically homogeneous group composed of all strains of Clostridium botulinum toxin type G and some nontoxigenic strains previously identified as Closridium subterminale or Clostridium hastiforme Int J Syst Bacteriol 38:375–381 117 Sugii, S., I Ohishi, and G Sakaguchi 1977 Correlation between oral toxicity and in vitro stability of Clostridium botulinum types A and B toxins of different molecular sizes Infect Immun 16:910–914 118 Sugiyama, H., and D.C Mills 1978 Intraintestinal toxin in infant mice challenged intragastrically with Clostridium botulinum spores Infect Immun 21:59–63 119 Sugiyama, H., and K.H Yang 1975 Growth potential of Clostridium botulinum in fresh mushrooms packaged in semipermeable plastic film Appl Microbiol 30:964–969 120 Tompkin, R.B 1980 Botulism from meat and poultry products—A historical perspective Food Technol 34(5):229–236, 257 121 Trakulchang, S.P., and A.A Kraft 1977 Survival of Clostridium perfringens in refrigerated and frozen meat and poultry items J Food Sci 42:518–521 122 Tsang, N., L.S Post, and M Solberg 1985 Growth and toxin production by Clostridium botulinum in model acidified systems J Food Sci 50:961–965 123 Weiss, K.F., and D.H Strong 1967 Some properties of heat-resistant and heat-sensitive strains of Clostridium perfringens I Heat resistance and toxigenicity J Bacteriol 93:21–26 124 Wen, Q., and B.A McClane 2004 Detection of enterotoxigenic Clostridium perfringens type A isolates in American retail foods Appl Environ Microbiol 70:2685–2691 125 Wentz, M., H Scott, and J Vennes 1967 Clostridium botulinum type F: Seasonal inhibition by Bacillus licheniformis Science 155:89–90 126 Whelan, S.M., M.J Elmore, N.J Dodsworth, J.K Brehm, T Atkinson, and N.P Minton 1992 Molecular cloning of the Clostridium botulinum structural gene encoding the type B neurotoxin and determination of its entire nucleotide sequence Appl Environ Microbiol 58:2345–2354 127 Williams-Walls, N.J 1968 Clostridium botulinum type F: Isolation from crabs Science 162:375–376 128 Zhou, Y., H Sugiyama, H Nakano, and E.A Johnson 1995 The genes for the Clostridium botulinum type G toxin complex are on a plasmid Infect Immun 63:2087–2091 129 Zhou, Y., H Sugiyama, and E.A Johnson 1993 Transfer of neurotoxigenicity from Clostridium butyricum to a nontoxigenic Clostridium botulinum type E-like strain Appl Environ Microbiol 59:3825–3831 ... 1988 Outgrowth and toxin production by Clostridium botulinum in bottled chopped garlic J Food Protect 51:862–865 590 Modern Food Microbiology 107 Solomon, H.M., D.A Kautter, and R.K Lynt 1982 Effect... broth medium and in rice J Food Sci 48:286–287 57 Kang, C.K., M Woodburn, A Pagenkopf, and R Cheney 1969 Growth, sporulation, and germination of Clostridium perfringens in media of controlled water... Clostridium botulinum in rock fish stored under modi? ?ed atmospheres Int J Food Microbiol 3:167–181 72 Lund, B.M., A.F Graham, S.M George, and D Brown 1990 The combined effect of incubation temperature,