Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on <i>Bacillus cereus</i> ATCC 14579 Vegetative Cells-Reference-Cited by-同舟云学术

Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells

Published:2022-01-21 Issue:4 Volume:7 Page:3579-3595
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Cayemitte Pierre Emerson¹²,Gerliani Natela²³,Raymond Philippe⁴,Aider Mohammed²³^ORCID

Affiliation:

1. Department of Food Sciences, Université Laval, Quebec, Quebec G1V0A6, Canada

2. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V0A6, Canada

3. Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Quebec G1V0A6, Canada

4. Saint-Hyacinthe Laboratory, Canadian Food Inspection Agency, 3400 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.1c06124

Reference69 articles.

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3. ANSES. Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail; Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail, 2011; pp 1–4.

4. Vuillemard, J.C. Les micro-organismes pathogènes d’origine alimentaire. Cours STA-6011─Sciences des aliments, Module 5, 6, & 7; Université Laval, Département des sciences des aliments et de nutrition: 2016; pp 1–25, 1–36, 1–21.

5. Ability of Bacillus cereus Group Strains To Cause Food Poisoning Varies According to Phylogenetic Affiliation (Groups I to VII) Rather than Species Affiliation

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