Risk of Bacillus cereus contamination in cooked rice-Reference-Cited by-同舟云学术

Risk of Bacillus cereus contamination in cooked rice

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALBARIDI Najla¹^ORCID

Affiliation:

1. Princess Nourah bint Abdulrahman University, Saudi Arabia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference35 articles.

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3. The real role of select herb and spice extracts against Bacillus cereus ATCC 14579 growth in cooked rice;Albaridi N. A.;Food Science and Technology,2021

4. Abdulla S. An outbreak of foodborne diarrheal illness among soldiers in mina during hajj: the role of consumer food handling behaviors;Al-Joudi A. S.;Journal of Family & Community Medicine,2007

5. Outbreak of food borne Salmonella among guests of a wedding ceremony: the role of cultural factors;Aljoudi A. S.;Journal of Family & Community Medicine,2010

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2. Global prevalence of Staphylococcus aureus in food products and its relationship with the occurrence and development of diabetes mellitus;Medicine Advances;2023-03

3. The Sources of Bacillus cereus Contamination and their Association with Cereulide Production in Dairy and Cooked Rice Processing Lines;Food Quality and Safety;2023-01-01

4. A systematic review and meta-analysis of the prevalence of Bacillus cereus in foods;Food Control;2023-01