A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs-Reference-Cited by-同舟云学术

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A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs

Published:2013-09 Issue:3 Volume:166 Page:433-449
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Daelman Jeff,Membré Jeanne-Marie,Jacxsens Liesbeth,Vermeulen An,Devlieghere Frank,Uyttendaele Mieke

Funder

Federal Public Service of Health, Food Chain Safety and Environment

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference55 articles.

1. Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods;Afchain;Int. J. Food Microbiol.,2008

2. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked, boneless ham;Amezquita;Int. J. Food Microbiol.,2005

3. Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions;Augustin;J. Appl. Microbiol.,2005

4. A dynamic approach to predicting bacterial growth in food;Baranyi;Int. J. Food Microbiol.,1994

5. Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH;Baril;Food Microbiol.,2012

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4. Evaluation of B. thuringiensis-based biopesticides in the primary production of fresh produce as a food safety hazard and risk;Food Control;2021-12

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