Prevalence and Characteristics of Bacillus cereus Group Isolated from Raw and Pasteurised Milk
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DOI: 10.1007/s00284-020-02129-6
Abstract: The elimination of spore-forming bacteria is not guaranteed by current pasteurisation processes and is a challenging problem for the dairy industry. Given that Bacillus cereus sensu lato (B. cereus group) is an important foodborne pathogen… read more here.
Keywords: group; prevalence; spectroscopy; pasteurised milk ... See more keywords
Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/106/2013-cjfs
Abstract: Acai P., Valik Ľ., Liptakova D. (2014): Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic. Czech J. Food Sci., 32: 122–131. Quantitative risk assessment of Bacillus cereus using data… read more here.
Keywords: assessment; risk assessment; pasteurised milk; milk produced ... See more keywords