acetic acid has been researched along with Botulism in 1 studies
Acetic Acid: Product of the oxidation of ethanol and of the destructive distillation of wood. It is used locally, occasionally internally, as a counterirritant and also as a reagent. (Stedman, 26th ed)
acetic acid : A simple monocarboxylic acid containing two carbons.
Botulism: A disease caused by potent protein NEUROTOXINS produced by CLOSTRIDIUM BOTULINUM which interfere with the presynaptic release of ACETYLCHOLINE at the NEUROMUSCULAR JUNCTION. Clinical features include abdominal pain, vomiting, acute PARALYSIS (including respiratory paralysis), blurred vision, and DIPLOPIA. Botulism may be classified into several subtypes (e.g., food-borne, infant, wound, and others). (From Adams et al., Principles of Neurology, 6th ed, p1208)
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (100.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Nogueira, JN | 1 |
| Cantarelli, PR | 1 |
| Gallo, CR | 1 |
| Moreno, IA | 1 |
| Matsuura, FC | 1 |
| Tiba, MA | 1 |
1 other study available for acetic acid and Botulism
| Article | Year |
|---|---|
Effect of calcium addition and acidification on the quality characteristics of canned okra (Hibiscus esculentus L).
Topics: Acetic Acid; Botulism; Calcium Chloride; Citric Acid; Food Handling; Food Preservation; Hydrogen-Ion | 1997 |