Prevalence and risk factors forBacillus cereusin raw milk in Inner Mongolia, Northern China-Reference-Cited by-同舟云学术

Prevalence and risk factors forBacillus cereusin raw milk in Inner Mongolia, Northern China

Published:2017-05-31 Issue:1 Volume:71 Page:269-273
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Lan Xinyi¹²³⁴,Wang Jiaqi²⁴,Zheng Nan²⁴,Zhao Shengguo²⁴,Li Songli²⁴,Li Fadi¹

Affiliation:

1. Faculty of Animal Science and Technology; Gansu Agricultural University; Gansu 730070 Lanzhou China

2. Ministry of Agriculture Laboratory of Quality and Safety Risk Assessment for Dairy Products (Beijing); Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China

3. College of Animal Science and Technology; Hunan Agricultural University; Changsha Hunan Province China

4. Ministry of Agriculture - Milk and Dairy Product Inspection Center (Beijing); Beijing 100193 China

Funder

Special Fund for Agro-scientific Research in the Public Interest

Project of risk assessment on raw milk

Fundamental Research Funds for the Central Non-profit Research Institution

The Agricultural Science and Technology Innovation Program

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12416/fullpdf

Reference24 articles.

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2. The members of the Bacillus cereus group are commonly present contaminants of fresh and heat-treated milk;Bartoszewicz;Food Microbiology,2008

3. The effect of selected factors on the survival of Bacillus cereus in the human gastrointestinal tract;Berthold-Pluta;Microbial Pathogenesis,2015

4. Bacillus cereus spores in raw milk: factors affecting the contamination of milk during the grazing period;Christiansson;Journal of Dairy Science,1999

5. Opinion of the scientific panel on biological hazards on Bacillus cereus and other Bacillus spp. in foodstuffs;EFSA;EFSA,2005

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