Occurrence and significance of Bacillus cereus and Bacillus thuringiensis in ready-to-eat food

FEMS Microbiology Letters

Volumn 250, Issue 1, 2005, Pages 129-136

  Rosenquist, Hanne ^a   Smidt, Lasse ^b   Andersen, Sigrid R ^a   Jensen, Gert B ^b,c   Wilcks, Andrea ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b NATIONAL RESEARCH CENTRE FOR THE WORKING ENVIRONMENT   (Denmark)

^c Thomsen Bioscience A/S   (Denmark)

Author keywords

Bacillus cereus; Bacillus thuringiensis; Emetic toxin; Enterotoxins; Insecticidal toxins; Ready to eat food

Indexed keywords

BACTERIAL TOXIN;

ARTICLE; BACILLUS CEREUS; BACILLUS THURINGIENSIS; BACTERIAL COUNT; BACTERIAL GENE; BACTERIAL STRAIN; CONTROLLED STUDY; COOKING; CUCUMBER; DIARRHEA; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; GENETIC ANALYSIS; NONHUMAN; PRIORITY JOURNAL; TOMATO;

BACILLUS CEREUS; BACILLUS THURINGIENSIS; BACTERIAL PROTEINS; BACTERIAL TOXINS; BACTERIAL TYPING TECHNIQUES; BASE SEQUENCE; DIARRHEA; DNA, BACTERIAL; DRUG RESISTANCE, BACTERIAL; ENDOTOXINS; ENTEROTOXINS; FOOD MICROBIOLOGY; GENES, BACTERIAL; GENOTYPE; GRAM-POSITIVE BACTERIAL INFECTIONS; HEMOLYSIN PROTEINS; HUMANS; PHENOTYPE;

BACILLUS CEREUS; BACILLUS THURINGIENSIS; CUCUMIS SATIVUS; LYCOPERSICON ESCULENTUM;

EID: 23744514294     PISSN: 03781097     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.femsle.2005.06.054     Document Type: Article

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