Bacillus cereus and Bacillus thuringiensis spores in Korean rice: Prevalence and toxin production as affected by production area and degree of milling

Food Microbiology

Volumn 42, Issue , 2014, Pages 89-94

  Kim, Booyoung ^a   Bang, Jihyun ^a   Kim, Hoikyung ^b   Kim, Yoonsook ^c   Kim, Byeong sam ^c   Beuchat, Larry R ^d   Ryu, Jee Hoon ^a  

^a Korea University   (South Korea)

^b Wonkwang University   (South Korea)

^c Korea Food Research Institute   (South Korea)

^d UNIVERSITY OF GEORGIA   (United States)

Author keywords

B acillus cereus; B acillus thuringiensis; Enterotoxin; Milling; Rice

Indexed keywords

ENTEROTOXIN;

ANALYSIS; BACILLUS CEREUS; BACILLUS THURINGIENSIS; BACTERIAL SPORE; FOOD CONTAMINATION; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PRODUCT SAFETY; RICE; SOUTH KOREA; STATISTICS AND NUMERICAL DATA;

BACILLUS CEREUS; BACILLUS THURINGIENSIS; CONSUMER PRODUCT SAFETY; ENTEROTOXINS; FOOD CONTAMINATION; FOOD HANDLING; ORYZA SATIVA; REPUBLIC OF KOREA; SPORES, BACTERIAL;

EID: 84897891449     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.02.021     Document Type: Article

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