Prevalence of the Strains of Bacillus cereus Group in Artisanal Mexican Cheese-Reference-Cited by-同舟云学术

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Prevalence of the Strains of Bacillus cereus Group in Artisanal Mexican Cheese

Published:2020-01-01 Issue:1 Volume:17 Page:8-14
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Adame-Gómez Roberto¹,Muñoz-Barrios Salvador²,Castro-Alarcón Natividad³,Leyva-Vázquez Marco-Antonio⁴,Toribio-Jiménez Jeiry⁵,Ramírez-Peralta Arturo¹

Affiliation:

1. Laboratorio de Investigación en Patometabolismo Microbiano, Universidad Autónoma de Guerrero, Guerrero, México.

2. Laboratorio de Investigación en Inmunotoxigenómica, Universidad Autónoma de Guerrero, Guerrero, México.

3. Laboratorio de Investigación en Microbiología, Universidad Autónoma de Guerrero, Guerrero, México.

4. Laboratorio de Investigación en Biomedicina Molecular, Universidad Autónoma de Guerrero, Guerrero, México.

5. Laboratorio de Microbiología Molecular y Biotecnología Ambiental, Universidad Autónoma de Guerrero, Guerrero, México.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2019.2673

Reference56 articles.

1. Prevalence and genetic diversity of the strains of Bacillus cereus groups in food for infants and young children in Mxico

2. Implementation of traceability and food safety systems (HACCP) under the ISO 22000:2005 standard in North Africa: The case study of an ice cream company in Algeria

3. Bacillus cereus is common in the environment but emetic toxin producing isolates are rare

4. Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice

5. Enterotoxigenic and Genetic Profiles of Bacillus cereus Strains of Food Origin in Brazil

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1. Genetic Characterization, Antibiotic Resistance, and Virulence Genes Profiling of Bacillus cereus Strains from Various Foods in Japan;Antibiotics;2024-08-16

2. Effect of biogenic exopolysaccharides in characteristics and stability of a novel Requeson-type cheese;Food Bioscience;2024-06

3. Isolation, Identification, and Characterization of Bacillus cereus Group Bacteria Isolated from the Dairy Farm Environment and Raw Milk in Tunisia;Foodborne Pathogens and Disease;2024-03-18

4. Enterotoxigenic profiles and submerged and interface biofilms in Bacillus cereus group isolates from foods;Revista Argentina de Microbiología;2023-07

5. Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico;Microorganisms;2023-05-15

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