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PUBMED FOR HANDHELDS

Journal Abstract Search

133 related items for PubMed ID: 4983742

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  • 3. 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 25; 109(1-2):132-8. PubMed ID: 16503068
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  • 4. The effect of nisin on growth kinetics from activated Bacillus cereus spores in cooked rice and in milk.
    Vessoni P, Moraes DA, Fajardo DN.
    J Food Prot; 2002 Feb 25; 65(2):419-22. PubMed ID: 11848578
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  • 5. [Discovery after botulinum poisoning: shops store smoked fish too long in too high temperatures].
    Lakartidningen; 1993 Mar 03; 90(9):800. PubMed ID: 8445968
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  • 6. [Heat treatment for the control of Bacillus cereus spores in foods].
    Tanaka K, Motoi H, Hara-Kudo Y.
    Shokuhin Eiseigaku Zasshi; 2005 Feb 03; 46(1):1-7. PubMed ID: 15881248
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  • 7. [Contamination of foodstuffs and objects of the external environment with Bac. cereus at public catering establishments].
    Volkova RS.
    Gig Sanit; 1971 Feb 03; 36(2):108-9. PubMed ID: 4996923
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  • 8. [M. tuberculosis resistance to thermal conditions adopted in the production of cooked sausages].
    Kozhemiakin NG, Sidorenko BV, Ivanov NE.
    Vopr Pitan; 1967 Feb 03; 26(6):61-4. PubMed ID: 4975774
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  • 14. Bacterial contamination of food.
    Christie AB.
    Proc Nutr Soc; 1972 May 03; 31(1):33-7. PubMed ID: 4340202
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  • 15. Evaluation of the safety of domestic food preparation in Malaysia.
    Desmarchelier PM, Apiwathnasorn C, Vilainerun D, Watson C, Johari MR, Ahmad Z, Barnes A.
    Bull World Health Organ; 1994 May 03; 72(6):877-84. PubMed ID: 7867133
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  • 16. [Examinations on semi-preserved broiling sausages. II. Some properties of isolated aerobic spore formers inportant for food hygiene].
    Scheibner G.
    Monatsh Veterinarmed; 1967 Aug 15; 22(16):666-70. PubMed ID: 4965720
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  • 17. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
    Thorsen L, Budde BB, Koch AG, Klingberg TD.
    Int J Food Microbiol; 2009 Apr 15; 130(3):172-8. PubMed ID: 19230998
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  • 18. Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll.
    Byrne B, Dunne G, Bolton DJ.
    Food Microbiol; 2006 Dec 15; 23(8):803-8. PubMed ID: 16943086
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  • 19. [Sanitary bacteriological research on cooked sausages prepared by partial substitution of nitrites with a new dye made from the blood of slaughter animals].
    Lerina IV, Ivanov AT, Prilipko LA, Pedenko AI, Belitskiĭ BI.
    Gig Sanit; 1986 Jun 15; (6):92-3. PubMed ID: 3744089
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  • 20. Bacteria and foodborne illness.
    J Pract Nurs; 2008 Jun 15; 58(3):13-5. PubMed ID: 19180844
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