Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine)

Journal of Food Protection

Volumn 77, Issue 3, 2014, Pages 419-426

  Kim, S A ^a   Kim, N H ^a   Lee, S H ^b   Hwang, I G ^b   Rhee, M S ^a  

^a Korea University   (South Korea)

^b National Institute of Food and Drug Safety Evaluation   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS CEREUS; BACTERIAL COUNT; BACTERIAL SPORE; BEER; BEVERAGE; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MICROBIOLOGY; PROCEDURES; PRODUCT SAFETY; RICE; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; TEMPERATURE; WINE;

BACILLUS CEREUS; BEER; BEVERAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; ORYZA SATIVA; SALMONELLA TYPHIMURIUM; SPORES, BACTERIAL; STAPHYLOCOCCUS AUREUS; TEMPERATURE; WINE;

EID: 84896748015     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-234     Document Type: Article

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