Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment (original) (raw)
Quantifying the combined effects of the heating time, the temperature and the recovery medium pH on the regrowth lag time of Bacillus cereus spores after a heat treatment
Pierre Mafart
International Journal of Food Microbiology, 2005
View PDFchevron_right
Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables
choma choma
Journal of Applied Microbiology, 2000
View PDFchevron_right
Properties of Bacillus cereus Collected from Different Food Sources
KIYMET GUVEN
Turkish Journal of Biology
View PDFchevron_right
Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium
Mercedes Lopez
International Journal of Food Microbiology, 1999
View PDFchevron_right
Inactivation of Bacillus cereus spores in liquid food by combination treatments of heat and irradiation
Ali Hammad
Food Science and Quality Management, 2013
View PDFchevron_right
Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5–30°C
Maria Salmerón
Food Microbiology, 2000
View PDFchevron_right
Thermal inactivation of Bacillus cereus spores formed at different temperatures
Mercedes Lopez
International Journal of Food Microbiology, 1999
View PDFchevron_right
Effect of Refrigeration, Microwave Heating and Room Temperature on the Growth of Bacillus cereus Isolated from Fresh Bakery Products
Zubia Masood
View PDFchevron_right
Development of a time-to-detect growth model for heat-treated Bacillus cereus spores
Aditya Sharma
International Journal of Food Microbiology, 2013
View PDFchevron_right
Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCl concentration of the recovery medium
Pierre Mafart
International Journal of Food Microbiology, 2000
View PDFchevron_right
Spores of Bacillus cereus strain KBAB4 produced at 10°C and 30°C display variations in their properties
Frédéric Carlin
Food Microbiology, 2011
View PDFchevron_right
Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation
Dabin Kim
Frontiers in Microbiology, 2021
View PDFchevron_right
Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage
Anette Koch
International Journal of Food Microbiology, 2009
View PDFchevron_right
Model for Combined Effects of Temperature, pH and Water Activity on Thermal Inactivation of Bacillus cereus Spores
Pierre Mafart
Journal of Food Science, 1998
View PDFchevron_right
Growth of enterotoxin producing Bacillus cereus in meat substrate at 10ºC and 30ºC
Arnaldo Kuaye
Brazilian Journal of Microbiology, 2012
View PDFchevron_right
Survival of heated Bacillus coagulans spores in a medium acidified with lactic or citric acid
Javier Raso, Alfredo Palop
International Journal of Food Microbiology, 1997
View PDFchevron_right
Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods
Javier Raso, Alfredo Palop
International Journal of Food Microbiology, 1999
View PDFchevron_right
Bacillus cereus: Aerobic Growth Kinetics
Robert Buchanan
Journal of Food Protection, 1993
View PDFchevron_right
Heat resistance of Bacillus cereus spores in carrot extract acidified with different acidulants
Josefa Gonzalez
Food Control, 2006
View PDFchevron_right
Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores
I. Leguerinel
International Journal of Food Microbiology, 2001
View PDFchevron_right
Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereus Spores
I. Leguerinel
Applied and Environmental Microbiology, 2001
View PDFchevron_right
Physiological and Molecular Studies on Thermotolerance of Bacillus cereus Isolated from Some Dairy Products and Fast Foods
Marwa Abd El Hamid
2020
View PDFchevron_right
Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores
Pierre Mafart
HAL (Le Centre pour la Communication Scientifique Directe), 2004
View PDFchevron_right
Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk
Lay-Ching Chai
Food Research, 2019
View PDFchevron_right
Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and potassium sorbate
M. Stecchini
Journal of food protection, 2000
View PDFchevron_right
Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white
Philip Bremer
Food Research International, 2018
View PDFchevron_right
Growth and toxin profiles of Bacillus cereus isolated from different food sources
Marianne Skeie
International Journal of Food Microbiology, 2001
View PDFchevron_right
Predictive model for growth of Bacillus cereus during cooling of cooked rice
Abhinav Mishra
International journal of food microbiology, 2018
View PDFchevron_right
Growth and survival of Bacillus cereus in mageu, a sour maize beverage
Yusuf Byaruhanga
1999
View PDFchevron_right
Thermal inactivation of Bacillus cereus spores in infant formula under shear conditions
Abhinav Mishra
Dairy Science & Technology, 2013
View PDFchevron_right