BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

266 related articles for article (PubMed ID: 18805600)

  • 1. 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]  

  • 2. Use of sensitivity analysis to aid interpretation of a probabilistic Bacillus cereus spore lag time model applied to heat-treated chilled foods (REPFEDs).
    Membré JM; Kan-King-Yu D; Blackburn Cde W
    Int J Food Microbiol; 2008 Nov; 128(1):28-33. PubMed ID: 18691785
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Cereulide formation by Bacillus weihenstephanensis and mesophilic emetic Bacillus cereus at temperature abuse depends on pre-incubation conditions.
    Thorsen L; Budde BB; Henrichsen L; Martinussen T; Jakobsen M
    Int J Food Microbiol; 2009 Aug; 134(1-2):133-9. PubMed ID: 19428136
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group.
    Carlin F; Fricker M; Pielaat A; Heisterkamp S; Shaheen R; Salonen MS; Svensson B; Nguyen-the C; Ehling-Schulz M
    Int J Food Microbiol; 2006 May; 109(1-2):132-8. PubMed ID: 16503068
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Inferring an augmented Bayesian network to confront a complex quantitative microbial risk assessment model with durability studies: application to Bacillus cereus on a courgette purée production chain.
    Rigaux C; Ancelet S; Carlin F; Nguyen-thé C; Albert I
    Risk Anal; 2013 May; 33(5):877-92. PubMed ID: 22967223
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Microbiological risk assessment models for partitioning and mixing during food handling.
    Nauta MJ
    Int J Food Microbiol; 2005 Apr; 100(1-3):311-22. PubMed ID: 15854714
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs.
    Daelman J; Membré JM; Jacxsens L; Vermeulen A; Devlieghere F; Uyttendaele M
    Int J Food Microbiol; 2013 Sep; 166(3):433-49. PubMed ID: 24029028
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Prevalence of Bacillus cereus in dried milk products used by Chilean School Feeding Program.
    Reyes JE; Bastías JM; Gutiérrez MR; Rodríguez Mde L
    Food Microbiol; 2007 Feb; 24(1):1-6. PubMed ID: 16943088
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M; Skandamis PN; Drosinos EH
    Int J Food Microbiol; 2008 Aug; 126(1-2):1-12. PubMed ID: 18602180
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A probabilistic modeling approach in thermal inactivation: estimation of postprocess Bacillus cereus spore prevalence and concentration.
    Membré JM; Amézquita A; Bassett J; Giavedoni P; Blackburn Cde W; Gorris LG
    J Food Prot; 2006 Jan; 69(1):118-29. PubMed ID: 16416909
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Potential of selected infant food formulas for production of Bacillus cereus emetic toxin, cereulide.
    Shaheen R; Andersson MA; Apetroaie C; Schulz A; Ehling-Schulz M; Ollilainen VM; Salkinoja-Salonen MS
    Int J Food Microbiol; 2006 Apr; 107(3):287-94. PubMed ID: 16423419
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Survival, isolation and characterization of a psychrotrophic Bacillus cereus strain from a mayonnaise-based ready-to-eat vegetable salad.
    Valero M; Hernández-Herrero LA; Giner MJ
    Food Microbiol; 2007; 24(7-8):671-7. PubMed ID: 17613363
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Development of a real-time PCR assay for detection and quantification of enterotoxigenic members of Bacillus cereus group in food samples.
    Martínez-Blanch JF; Sánchez G; Garay E; Aznar R
    Int J Food Microbiol; 2009 Sep; 135(1):15-21. PubMed ID: 19665814
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing.
    Lindström M; Kiviniemi K; Korkeala H
    Int J Food Microbiol; 2006 Apr; 108(1):92-104. PubMed ID: 16480785
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Germination and outgrowth of spores of Bacillus cereus group members: diversity and role of germinant receptors.
    Abee T; Groot MN; Tempelaars M; Zwietering M; Moezelaar R; van der Voort M
    Food Microbiol; 2011 Apr; 28(2):199-208. PubMed ID: 21315974
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbial risk assessment of staphylococcal food poisoning in Korean kimbab.
    Rho MJ; Schaffner DW
    Int J Food Microbiol; 2007 May; 116(3):332-8. PubMed ID: 17397955
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.