Prevalence, molecular identification and characterization of Bacillus cereus isolated from beef burgers

Author:

Soleimani Maryam1,Hosseini Hedayat1ORCID,Pilevar Zahra1,Mehdizadeh Mehrangiz2,Carlin Frédéric3

Affiliation:

1. Department of Food Science and TechnologyNational Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical SciencesTehran Iran

2. Microbiology Department, Food and Drug Laboratory Research CenterTehran Iran

3. INRA, UMR408, Securite et Qualite des Produits d'Origine Vegetale Avignon France

Funder

National Nutrition and Food Technology Research Institute

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Reference41 articles.

1. Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods

2. Foodborne Pathogens and Food Safety

3. Incidence of enterotoxigenic Bacillus cereus in milk and milk products;Bedi S. K.;Journal of Food Science and Technology (Mysore),2005

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