666 related articles for article (PubMed ID: 12593925)
1. Contamination flows of Bacillus cereus and spore-forming aerobic bacteria in a cooked, pasteurized and chilled zucchini purée processing line.
Guinebretiere MH; Girardin H; Dargaignaratz C; Carlin F; Nguyen-The C
Int J Food Microbiol; 2003 May; 82(3):223-32. PubMed ID: 12593925
[TBL] [Abstract][Full Text] [Related]
2. Survival and growth of foodborne pathogens during cooking and storage of oriental-style rice cakes.
Lee SY; Chung HJ; Shin JH; Dougherty RH; Kangi DH
J Food Prot; 2006 Dec; 69(12):3037-42. PubMed ID: 17186677
[TBL] [Abstract][Full Text] [Related]
3. Modeling the prevalence of Bacillus cereus spores during the production of a cooked chilled vegetable product.
Malakar PK; Barker GC; Peck MW
J Food Prot; 2004 May; 67(5):939-46. PubMed ID: 15151231
[TBL] [Abstract][Full Text] [Related]
4. Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates.
Valero M; Fernández PS; Salmerón MC
Int J Food Microbiol; 2003 Jan; 82(1):71-9. PubMed ID: 12505461
[TBL] [Abstract][Full Text] [Related]
5. A retail and consumer phase model for exposure assessment of Bacillus cereus.
Nauta MJ; Litman S; Barker GC; Carlin F
Int J Food Microbiol; 2003 Jun; 83(2):205-18. PubMed ID: 12706041
[TBL] [Abstract][Full Text] [Related]
6. Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables.
Choma C; Guinebretière MH; Carlin F; Schmitt P; Velge P; Granum PE; Nguyen-The C
J Appl Microbiol; 2000 Apr; 88(4):617-25. PubMed ID: 10792519
[TBL] [Abstract][Full Text] [Related]
7. Survival during cooking and growth from spores of diarrheal and emetic types of Bacillus cereus in rice.
Ankolekar C; Labbé RG
J Food Prot; 2009 Nov; 72(11):2386-9. PubMed ID: 19903405
[TBL] [Abstract][Full Text] [Related]
8. Bacillus cereus in refrigerated milk submitted to different heat treatments.
Aires GS; Walter EH; Junqueira VC; Roig SM; Faria JA
J Food Prot; 2009 Jun; 72(6):1301-5. PubMed ID: 19610345
[TBL] [Abstract][Full Text] [Related]
9. Survival, Growth, and Toxin Production of Bacillus cereus During Cooking and Storage of Fresh Rice Noodles.
Mohammadi B; Pérez Reyes ME; Smith SA
J Food Prot; 2024 Mar; 87(3):100239. PubMed ID: 38325555
[TBL] [Abstract][Full Text] [Related]
10. Sources of Bacillus cereus contamination in a pasteurized zucchini purée processing line, differentiated by two PCR-based methods.
Guinebretiere MH; Nguyen-The C
FEMS Microbiol Ecol; 2003 Mar; 43(2):207-15. PubMed ID: 19719681
[TBL] [Abstract][Full Text] [Related]
11. Evaluation and control of the risk of foodborne pathogens and spoilage bacteria present in Awa-Uirou, a sticky rice cake containing sweet red bean paste.
Okahisa N; Inatsu Y; Juneja VK; Kawamoto S
Foodborne Pathog Dis; 2008 Jun; 5(3):351-9. PubMed ID: 18564913
[TBL] [Abstract][Full Text] [Related]
12. Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods.
Afchain AL; Carlin F; Nguyen-The C; Albert I
Int J Food Microbiol; 2008 Nov; 128(1):165-73. PubMed ID: 18805600
[TBL] [Abstract][Full Text] [Related]
13. Comparing the mannitol-egg yolk-polymyxin agar plating method with the three-tube most-probable-number method for enumeration of Bacillus cereus spores in raw and high-temperature, short-time pasteurized milk.
Harper NM; Getty KJ; Schmidt KA; Nutsch AL; Linton RH
J Food Prot; 2011 Mar; 74(3):461-4. PubMed ID: 21375885
[TBL] [Abstract][Full Text] [Related]
14. Characterization of Bacillus cereus isolates from raw soybean sprouts.
Kim HJ; Lee DS; Paik HD
J Food Prot; 2004 May; 67(5):1031-5. PubMed ID: 15151246
[TBL] [Abstract][Full Text] [Related]
15. Survival and growth of psychrotrophic Bacillus cereus in dry and reconstituted infant rice cereal.
Jaquette CB; Beuchat LR
J Food Prot; 1998 Dec; 61(12):1629-35. PubMed ID: 9874340
[TBL] [Abstract][Full Text] [Related]
16. Presence of Bacillus cereus in street foods in Gaborone, Botswana.
Murindamombe GY; Collison EK; Mpuchane SF; Gashe BA
J Food Prot; 2005 Feb; 68(2):342-6. PubMed ID: 15726979
[TBL] [Abstract][Full Text] [Related]
17. Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland.
Schmidt VS; Kaufmann V; Kulozik U; Scherer S; Wenning M
Int J Food Microbiol; 2012 Mar; 154(1-2):1-9. PubMed ID: 22240060
[TBL] [Abstract][Full Text] [Related]
18. Assessment of the microbial safety and quality of cooked chilled foods and their production process.
Daelman J; Jacxsens L; Lahou E; Devlieghere F; Uyttendaele M
Int J Food Microbiol; 2013 Jan; 160(3):193-200. PubMed ID: 23290224
[TBL] [Abstract][Full Text] [Related]
19. An assessment of pasteurization treatment of water, media, and milk with respect to Bacillus spores.
Novak JS; Call J; Tomasula P; Luchansky JB
J Food Prot; 2005 Apr; 68(4):751-7. PubMed ID: 15830666
[TBL] [Abstract][Full Text] [Related]
20. A quantitative microbiological exposure assessment model for Bacillus cereus in pasteurized rice cakes using computational fluid dynamics and Monte Carlo simulation.
Park HW; Yoon WB
Food Res Int; 2019 Nov; 125():108562. PubMed ID: 31554100
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]