Prevalence and behaviour of Bacillus cereus in a REPFED of Italian origin

Author:

Del Torre M.,Della Corte M.,Stecchini M.L.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference34 articles.

1. The occurrence of Bacillus cereus in fast foods;Amodio-Cocchieri;Int. J. Food Sci. Nutrition,1998

2. Anonymous, 1993. International Organisation for Standardisation. Microbiology — General guidance for the enumeration of Bacillus cereus-colony count technique at 30°C. ISO 7932.

3. Anonymous, 1996. Bacillus cereus. In: ICMSF (Ed.), Microorganisms in Foods. Blackie Academic and Professional, London, pp. 20–35.

4. Inhibition of heated Bacillus spores by combinations of potassium sorbate, sodium benzoate pH and organic acids;Banks;Lebensm. Wiss. Technol.,1988

5. Predictive modelling of psychrotrophic Bacillus cereus;Baker;J. Food Prot.,1993

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