Characterization of Bacillus cereus isolates from fresh vegetables and refrigerated minimally processed foods by biochemical and physiological tests

Food Microbiology

Volumn 19, Issue 5, 2002, Pages 491-499

  Valero, M ^a   Hernandez Herrero L A ^a   Fernandez P S ^b   Salmeron M C ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM CEPA; ALLIUM SATIVUM; BACILLUS CEREUS; BACILLUS FIRMUS; BACILLUS LICHENIFORMIS; BACTERIA (MICROORGANISMS); CAPSICUM; CUCUMIS SATIVUS; CUCURBITA PEPO VAR. MELOPEPO; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM; PRUNUS DULCIS;

EID: 0036776368     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2002.0507     Document Type: Article

References (42)

1. NF ISO 7932. Microbiologie - Directives générales pour le dénombrement de Bacillus cereus - Méthode par comptage des colonies 30°C
2. Production of an emetic toxin, cereulide, is associated with a specific class of Bacillus cereus
3. Incidence of Bacillus cereus in milk and some milk products
4. Modelling the reduction of psychrotrophic Bacillus cereus at temperatures between 80°C and 95°C in broth with different pH and salt levels
5. Comparative analysis of Bacillus anthracis, Bacillus cereus and related species on the basis of reverse transcriptase sequencing of 16S rRNA
6. Thermal resistance of Bacillus cereus spores in custard preparations
7. The occurrence of Bacillus cereus in some dried foods including pulses and cereals
8. Spore-forming bacteria in commercial cooked, pasteurized and chilled vegetable purées
9. Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables
10. AL
11. Chemical preservatives and natural antimicrobial compounds
12. Characteristics of Bacillus cereus related to safe food production
13. Characteristics of some psychrotrophic Bacillus cereus isolates
14. Application of a frequency distribution model to describe the heating inactivation of two strains of Bacillus cereus
15. The genus Bacillus
16. Bacillus cereus
17. Identification of bacteria in pasteurized zucchini purées stored at different temperatures and comparison with those found in other pasteurized vegetable purées
18. Bacillus cereus contamination of seeds and vegetable sprouts grown in a home sprouting kit
19. Incidence and growth potential of Bacillus cereus in ready to serve foods
20. Germination and heat resistance of Bacillus cereus spores associated with diarrheal and emetic food-borne illness
21. Bacterial contamination of ready-to-eat foods and fresh products in retail shops and food factories
22. Occurrence of Bacillus cereus in selected dry food products
23. Microbial flora and storage quality of partially processed lettuce
24. Occurrence of Bacillus cereus in meat products, raw meat and meat product additives
25. Bacillus cereus and other Bacillus species
26. Identification of Bacillus strains using the API system
27. Identification of Bacillus anthracis by API tests
28. Microflora of partially processed lettuce
29. Effects of sporulation media and strain on thermal resistance of Bacillus cereus spores
30. Enumeration of Bacillus cereus in foods
31. Incidence and levels of Bacillus cereus in processed spices
32. Contamination of food plants and plant products with bacteria of public health significance
33. Inhibition of Bacillus cereus by garlic extracts
34. Sporulation and heat resistance of psychrophilic strains of Bacillus
35. Isolation and characterisation of Bacillus cereus from pasteurised milk in household refrigerators in The Netherlands
36. Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5-30°C
37. Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates
38. In vitro susceptibility of Bacillus spp. to selected antimicrobial agents