Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium

International Journal of Food Microbiology

Volumn 150, Issue 1, 2011, Pages 34-41

  Samapundo, S ^a,b   Heyndrickx, M ^b   Xhaferi, R ^a,b   Devlieghere, F ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Institute of Agricultural and Fisheries Research   (Belgium)

Author keywords

Bacillus cereus; Emetic and diarrhoeal toxins; Growth; Incidence; Psychrotolerant

Indexed keywords

CEREULIDE; ENTEROTOXIN;

ARTICLE; BACILLUS CEREUS; BACTERIAL GENE; BACTERIAL GROWTH; BACTERIAL VIRULENCE; BACTERIUM DETECTION; BACTERIUM ISOLATION; BELGIUM; CES GENE; CONTROLLED STUDY; DNA FINGERPRINTING; FOOD CONTAMINATION; FOOD INDUSTRY; INCUBATION TEMPERATURE; MICROBIAL DIVERSITY;

BACILLUS CEREUS; BACTERIAL TOXINS; BELGIUM; BIODIVERSITY; CONSUMER PRODUCT SAFETY; ENTEROTOXINS; FOOD MICROBIOLOGY; HUMANS; INCIDENCE; VEGETABLES;

BACILLUS CEREUS; BACILLUS CEREUS GROUP;

EID: 80052077520     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.07.013     Document Type: Article

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