Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review

Author:

Pereira Ana Paula Maciel,Sant’Ana Anderson S.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Espaço da Escrita (Coordenadoria Geral da Universidade/UNICAMP)

CNPq

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference181 articles.

1. Germination and outgrowth of spores of Bacillus cereus group members: Diversity and role of germinant receptors;Abee;Food Microbiology,2011

2. Predisposing factors and prevention of Clostridium perfringens-associated enteritis;Allaart;Comparative Immunology, Microbiology and Infectious Diseases,2013

3. Beta2 toxin is not involved in in vitro cell cytotoxicity caused by human and porcine cpb2-harbouring Clostridium perfringens;Allaart;Veterinary Microbiology,2014

4. Evaluation of the efficiency of the decontamination of cassava starch with ozone;Amorim,2011

5. What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?;Andersson;International Journal of Food Microbiology,1995

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