Prevalence of the levels of Bacillus cereus in fried rice dishes and its exposure assessment from Chinese-style restaurants

Food Science and Biotechnology

Volumn 20, Issue 5, 2011, Pages 1351-1359

  Chang, Hye ja ^a   Lee, Ji hye ^a   Han, Bo ra ^b   Kwak, Tong kyung ^b   Kim, Jun ^c  

^a Dankook University   (South Korea)

^b Yonsei University   (South Korea)

^c Samsung Advanced Institute of Technology (SAIT)   (South Korea)

Author keywords

exposure pathway; fried rice dish; prevalence of Bacillus cereus; real time PCR; restaurant

Indexed keywords

COLIFORMS; CONTAMINATION LEVELS; COOKED RICE; EXPOSURE ASSESSMENT; EXPOSURE PATHWAYS; FRIED RICE DISH; MESOPHILIC; MICROBIOLOGICAL QUALITY; REAL TIME-PCR; RESTAURANT;

QUALITY CONTROL; RATING;

BACILLUS CEREUS;

BACILLUS CEREUS;

EID: 84863270976     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0186-3     Document Type: Article

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