Influence of temperature shifts on survival, growth, and toxin production by psychrotrophic and mesophilic strains of Bacillus cereus in potatoes and chicken gravy

International Journal of Food Microbiology

Volumn 47, Issue 3, 1999, Pages 179-187

  Mahakarnchanakul, Warapa ^a   Beuchat, Larry R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Bacillus cereus; Chicken gravy; Growth temperature; Potatoes; Sodium chloride

Indexed keywords

ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; NONHUMAN; PASTEURIZATION; POTATO; TEMPERATURE SENSITIVITY;

ANIMALS; BACILLUS CEREUS; CHICKENS; COLONY COUNT, MICROBIAL; ENTEROTOXINS; FOOD MICROBIOLOGY; FOOD POISONING; HEAT; HYDROGEN-ION CONCENTRATION; LATEX FIXATION TESTS; POULTRY PRODUCTS; SODIUM CHLORIDE; SOLANUM TUBEROSUM;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); GALLUS GALLUS; SOLANUM TUBEROSUM;

EID: 0033558931     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00011-2     Document Type: Article

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