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Journal Abstract Search

264 related items for 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 30; 128(1):165-73. PubMed ID: 18805600
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  • 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 30; 128(1):28-33. PubMed ID: 18691785
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  • 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 31; 134(1-2):133-9. PubMed ID: 19428136
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  • 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 15; 83(2):205-18. PubMed ID: 12706041
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  • 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 15; 33(5):877-92. PubMed ID: 22967223
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  • 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 15; 24(1):1-6. PubMed ID: 16943088
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  • 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 01; 107(3):287-94. PubMed ID: 16423419
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  • 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 Apr 01; 24(7-8):671-7. PubMed ID: 17613363
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  • 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 30; 135(1):15-21. PubMed ID: 19665814
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  • 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 30; 67(5):939-46. PubMed ID: 15151231
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