Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods

Journal of Food Science and Technology

Volumn 47, Issue 5, 2010, Pages 549-556

  Desai, Shivalingsarj Vijaykumar ^a   Varadaraj, Mandyam Chakravarathy ^a  

^a Research Institute Council of Scientific and Industrial Research   (India)

Author keywords

Bacillus cereus; D values; Heating menstra; Spores; Vegetative cells; Z values

Indexed keywords

CULTURE BROTHS; D-VALUES; DEATH RATES; FOOD ISOLATES; SPORES; THERMAL INACTIVATION; TIME-TEMPERATURE COMBINATION; TOXIGENIC; TRADITIONAL FOOD; VEGETATIVE CELLS; WHOLE MILK; Z VALUE;

BACILLI; BACTERIOLOGY; CELL CULTURE; HEAT TREATMENT; HEATING; POPULATION STATISTICS;

BACILLUS CEREUS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

EID: 79951768188     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0099-9     Document Type: Article

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