Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white

Food Research International

Volumn 106, Issue , 2018, Pages 394-403

  Soni, Aswathi ^a   Oey, Indrawati ^a   Silcock, Patrick ^a   Bremer, Phil J ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Bacillus spores; Cold storage; Egg yolk; Food borne pathogen; Germination; Viability

Indexed keywords

AMINO ACIDS; BACILLUS CEREUS; BACTERIOLOGY; COLD STORAGE; CULTIVATION; FOOD MICROBIOLOGY; FOOD PRODUCTS; NUTRIENTS; SCANNING ELECTRON MICROSCOPY;

BACILLUS SPORE; EGG YOLKS; FOOD-BORNE PATHOGENS; GERMINATION; VIABILITY;

FOOD STORAGE;

ALANINE; DIPICOLINIC ACID; EGG WHITE; ENTEROTOXIN; PICOLINIC ACID DERIVATIVE;

BACILLUS CEREUS; BACTERIAL COUNT; BACTERIAL SPORE; BACTERIUM IDENTIFICATION; CLASSIFICATION; COLD; EGG YOLK; FOOD CONTROL; FOOD POISONING; FOOD STORAGE; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PROCEDURES; TIME FACTOR;

ALANINE; BACILLUS CEREUS; BACTERIAL TYPING TECHNIQUES; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; EGG WHITE; EGG YOLK; ENTEROTOXINS; FOOD MICROBIOLOGY; FOOD STORAGE; FOODBORNE DISEASES; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; PICOLINIC ACIDS; SPORES, BACTERIAL; TIME FACTORS;

EID: 85040307179     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.01.006     Document Type: Article

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