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178 related items for PubMed ID: 14702650

  • 1. Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments.
    Van Opstal I, Vanmuysen SC, Wuytack EY, Michiels CW.
    Commun Agric Appl Biol Sci; 2003; 68(3):7-10. PubMed ID: 14702650
    [No Abstract] [Full Text] [Related]

  • 2. Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments.
    Van Opstal I, Bagamboula CF, Vanmuysen SC, Wuytack EY, Michiels CW.
    Int J Food Microbiol; 2004 Apr 15; 92(2):227-34. PubMed ID: 15109800
    [Abstract] [Full Text] [Related]

  • 3. 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 15; 24(1):1-6. PubMed ID: 16943088
    [Abstract] [Full Text] [Related]

  • 4. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk.
    Koseki S, Mizuno Y, Yamamoto K.
    Food Microbiol; 2008 Apr 15; 25(2):288-93. PubMed ID: 18206771
    [Abstract] [Full Text] [Related]

  • 5. Persistence strategies of Bacillus cereus spores isolated from dairy silo tanks.
    Shaheen R, Svensson B, Andersson MA, Christiansson A, Salkinoja-Salonen M.
    Food Microbiol; 2010 May 15; 27(3):347-55. PubMed ID: 20227599
    [Abstract] [Full Text] [Related]

  • 6. Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme.
    López-Pedemonte TJ, Roig-Sagués AX, Trujillo AJ, Capellas M, Guamis B.
    J Dairy Sci; 2003 Oct 15; 86(10):3075-81. PubMed ID: 14594224
    [Abstract] [Full Text] [Related]

  • 7. Modelling the effect of a heat shock and germinant concentration on spore germination of a wild strain of Bacillus cereus.
    Collado J, Fernández A, Rodrigo M, Martínez A.
    Int J Food Microbiol; 2006 Jan 15; 106(1):85-9. PubMed ID: 16216372
    [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 15; 72(6):1301-5. PubMed ID: 19610345
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. The members of the Bacillus cereus group are commonly present contaminants of fresh and heat-treated milk.
    Bartoszewicz M, Hansen BM, Swiecicka I.
    Food Microbiol; 2008 Jun 30; 25(4):588-96. PubMed ID: 18456114
    [Abstract] [Full Text] [Related]

  • 11. 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.
    Gaillard S, Leguérinel I, Savy N, Mafart P.
    Int J Food Microbiol; 2005 Nov 15; 105(1):53-8. PubMed ID: 16055220
    [Abstract] [Full Text] [Related]

  • 12. Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk.
    Aouadhi C, Simonin H, Prévost H, Lamballerie Md, Maaroufi A, Mejri S.
    Food Microbiol; 2012 May 15; 30(1):1-7. PubMed ID: 22265276
    [Abstract] [Full Text] [Related]

  • 13. The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk.
    Black EP, Linton M, McCall RD, Curran W, Fitzgerald GF, Kelly AL, Patterson MF.
    J Appl Microbiol; 2008 Jul 15; 105(1):78-87. PubMed ID: 18248377
    [Abstract] [Full Text] [Related]

  • 14. Effect of carbon dioxide on the growth of Bacillus cereus spores in milk during storage.
    Werner BG, Hotchkiss JH.
    J Dairy Sci; 2002 Jan 15; 85(1):15-8. PubMed ID: 11860107
    [Abstract] [Full Text] [Related]

  • 15. Microbial growth in dry grain food (Sunsik) beverages prepared with water, milk, soymilk, or honey-water.
    Jung JH, Lee SY.
    J Food Sci; 2010 May 15; 75(4):M239-42. PubMed ID: 20546416
    [Abstract] [Full Text] [Related]

  • 16. [Heat treatment for the control of Bacillus cereus spores in foods].
    Tanaka K, Motoi H, Hara-Kudo Y.
    Shokuhin Eiseigaku Zasshi; 2005 Feb 15; 46(1):1-7. PubMed ID: 15881248
    [Abstract] [Full Text] [Related]

  • 17. Spores of Bacillus cereus strain KBAB4 produced at 10 °C and 30 °C display variations in their properties.
    Planchon S, Dargaignaratz C, Levy C, Ginies C, Broussolle V, Carlin F.
    Food Microbiol; 2011 Apr 15; 28(2):291-7. PubMed ID: 21315986
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 74(3):461-4. PubMed ID: 21375885
    [Abstract] [Full Text] [Related]

  • 19. Combined effect of lysozyme and nisin at different incubation temperature and mild heat treatment on the probability of time to growth of Bacillus cereus.
    Antolinos V, Muñoz M, Ros-Chumillas M, Aznar A, Periago PM, Fernández PS.
    Food Microbiol; 2011 Apr 15; 28(2):305-10. PubMed ID: 21315988
    [Abstract] [Full Text] [Related]

  • 20. Factors affecting germination and growth of Bacillus cereus spores in milk.
    Helmy ZA, Abd-El-Bakey A, Mohamed EI.
    Zentralbl Mikrobiol; 1984 Apr 15; 139(2):135-41. PubMed ID: 6428077
    [Abstract] [Full Text] [Related]

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