Growth and enterotoxin production by sporeforming bacterial pathogens from spices

Food Control

Volumn 15, Issue 6, 2004, Pages 491-496

  Banerjee, Mousumi ^a   Sarkar, Prabir K ^a  

^a UNIVERSITY OF NORTH BENGAL   (India)

Author keywords

Bacillus cereus; Challenge study; Clostridium perfringens; Enterotoxins; Spices

Indexed keywords

ENTEROTOXIN; GLUCOSE; WATER;

ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERIAL STRAIN; BATH; BLACK PEPPER; BRAIN; CARDAMOM; CELL COUNT; CLOSTRIDIUM PERFRINGENS; CONTROLLED STUDY; COOKING; CULTURE MEDIUM; CUMIN; FOOD CONTAMINATION; FOOD SAFETY; FOOD STORAGE; GOAT; HEART; INCUBATION TIME; INFUSION; INOCULATION; LATEX AGGLUTINATION TEST; MEAT; NONHUMAN; POTATO; POWDER; ROOM TEMPERATURE; SPICE; SPOROGENESIS; STATISTICAL SIGNIFICANCE; SUPPLEMENTATION; TEMPERATURE MEASUREMENT; TOXIN SYNTHESIS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CAPRA HIRCUS; CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; CUMINUM CYMINUM; ELETTARIA CARDAMOMUM; PIPER NIGRUM; SOLANUM TUBEROSUM;

EID: 1842666734     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2003.07.004     Document Type: Article

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