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Journal Abstract Search

165 related items for PubMed ID: 12706041

  • 1.
    ; . PubMed ID:
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  • 2. 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 15; 82(3):223-32. PubMed ID: 12593925
    [Abstract] [Full Text] [Related]

  • 3. 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 30; 128(1):165-73. PubMed ID: 18805600
    [Abstract] [Full Text] [Related]

  • 4. 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 30; 69(12):3037-42. PubMed ID: 17186677
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  • 5. 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 16; 166(3):433-49. PubMed ID: 24029028
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  • 6. 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 16; 67(5):939-46. PubMed ID: 15151231
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  • 7. 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 26; 82(1):71-9. PubMed ID: 12505461
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  • 8. 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 31; 134(1-2):133-9. PubMed ID: 19428136
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  • 9. 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 31; 69(1):118-29. PubMed ID: 16416909
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  • 10. 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 31; 5(3):351-9. PubMed ID: 18564913
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  • 11. 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 Jun 31; 24(7-8):671-7. PubMed ID: 17613363
    [Abstract] [Full Text] [Related]

  • 12. 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 31; 72(6):1301-5. PubMed ID: 19610345
    [Abstract] [Full Text] [Related]

  • 13. 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 30; 128(1):28-33. PubMed ID: 18691785
    [Abstract] [Full Text] [Related]

  • 14. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project.
    Carlin F, Girardin H, Peck MW, Stringer SC, Barker GC, Martinez A, Fernandez A, Fernandez P, Waites WM, Movahedi S, van Leusden F, Nauta M, Moezelaar R, Torre MD, Litman S.
    Int J Food Microbiol; 2000 Sep 25; 60(2-3):117-35. PubMed ID: 11016602
    [Abstract] [Full Text] [Related]

  • 15. Presence and significance of Bacillus cereus in dehydrated potato products.
    King NJ, Whyte R, Hudson JA.
    J Food Prot; 2007 Feb 25; 70(2):514-20. PubMed ID: 17340893
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  • 16. 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 25; 24(1):1-6. PubMed ID: 16943088
    [Abstract] [Full Text] [Related]

  • 17. Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life.
    Pothakos V, Samapundo S, Devlieghere F.
    Food Microbiol; 2012 Dec 25; 32(2):437-43. PubMed ID: 22986212
    [Abstract] [Full Text] [Related]

  • 18. Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta.
    Juneja VK, Golden CE, Mishra A, Harrison MA, Mohr TB.
    J Food Sci; 2019 Mar 25; 84(3):590-598. PubMed ID: 30730585
    [Abstract] [Full Text] [Related]

  • 19. A response surface model to describe the effect of temperature and pH on the growth of Bacillus cereus in cooked rice.
    Heo SK, Lee JY, Baek SB, Ha SD.
    J Food Prot; 2009 Jun 25; 72(6):1296-300. PubMed ID: 19610344
    [Abstract] [Full Text] [Related]

  • 20. Presence of Bacillus cereus in street foods in Gaborone, Botswana.
    Murindamombe GY, Collison EK, Mpuchane SF, Gashe BA.
    J Food Prot; 2005 Feb 25; 68(2):342-6. PubMed ID: 15726979
    [Abstract] [Full Text] [Related]

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