A review on spore-forming bacteria and moulds implicated in the quality and safety of thermally processed acid foods: Focusing on their heat resistance-Reference-Cited by-同舟云学术

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A review on spore-forming bacteria and moulds implicated in the quality and safety of thermally processed acid foods: Focusing on their heat resistance

Published:2024-12 Issue: Volume:166 Page:110716
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Pahalagedara Amila S.N.W.^ORCID,Gkogka Elissavet,Hammershøj Marianne

Publisher

Elsevier BV

Reference161 articles.

1. Growth and corresponding elevation of tomato juice pH by Bacillus coagulans;Anderson;Journal of Food Science,1984

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

3. Spore-forming bacteria responsible for food spoilage;André;Research in Microbiology,2017

4. Influence of pH and temperature on the growth of and toxin production by neurotoxigenic strains of Clostridium butyricum type E;Anniballi;Journal of Food Protection,2002

5. Bactericidal effect of ADP and acetic acid on Bacillus subtilis;Asensi;Current Microbiology,1997

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