Survival, isolation and characterization of a psychrotrophic Bacillus cereus strain from a mayonnaise-based ready-to-eat vegetable salad

Food Microbiology

Volumn 24, Issue 7-8, 2007, Pages 671-677

  Valero, M ^a   Hernandez Herrero L A ^a   Giner, M J ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

American salad; API system tests; Deli salads; Enterotoxin; Psychrotrophic Bacillus cereus; Ready to eat salads

Indexed keywords

ENTEROTOXIN;

ARTICLE; BACILLUS CEREUS; BACTERIAL COUNT; BACTERIUM IDENTIFICATION; BIOSYNTHESIS; CLASSIFICATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; KINETICS; METABOLISM; METHODOLOGY; MICROBIOLOGY; SAFETY; TEMPERATURE; TIME; VEGETABLE;

BACILLUS CEREUS; BACTERIAL TYPING TECHNIQUES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ENTEROTOXINS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; KINETICS; TEMPERATURE; TIME FACTORS; VEGETABLES;

BACILLUS CEREUS; BRASSICA; DAUCUS CAROTA;

EID: 34347243148     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.04.005     Document Type: Article

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