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Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density ...
The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore...
Physiological features including lecithinase and haemolytic activity, API biotyping and immunodetection of diarrhoeal enterotoxin were compared with AP-PCR genotyping and PCR-RFLP analysis of hblA and...
Minimal processing implementation greatly depends on a detailed knowledge of the effects of preservation factors and their combinations on the spoilage and foodborne pathogenic microorganisms. The eff...
This paper describes optimization of fermentation conditions for the production of thermostable pullulanase from a new strain Bacillus cereus FDTA 13, isolated from tapioca soil. By using one-factor-a...
Production of α-amylase under solid-state fermentation by Bacillus cereus MTCC 1305 has been investigated using wheat bran and rice flake manufacturing waste as substrates. With wheat bran, highest en...
Growth dynamics of Bacillus cereus in pasteurised milk was examined in storage tests performed at 5, 7, 9, 11, and 13°C. The contents of B. cereus in pasteurised milk ranged from the absence in 4 ml o...

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