Quantitative risk assessment of Bacillus cereus in wet rice noodles from raw material to marketing phase

Author:

Wang Xinru,Huang Qiong,Huang Rui

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference33 articles.

1. Traditional Chinese rice noodles: history, classification, and processing methods;Li;Cereal Foods World,2015

2. Dilemma and way-out of hybrid rice during the transition period in China;Peng;Acta Agron. Sin.,2016

3. Investigation on the excessive use of dehydroacetic acid in rice flour products and analysis of the exposure level of residents in Guangzhou;Zhang;Chin. J. Health Lab. Technol.,2018

4. Microbial contamination of wet rice flour and its prevention and control techniques;Lin;Public Health Prev. Med.,2015

5. Case 7-2021: a 19-year-old man with shock, multiple organ failure, and rash;Bendapudi;N. Engl. J. Med.,2021

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