Molecular and Toxigenic Characterization of Bacillus cereus and Bacillus thuringiensis Strains Isolated from Commercial Ground Roasted Coffee

Prevalence and Toxigenic Profiles of Bacillus cereus Isolated from Dried Red Peppers, Rice, and Sunsik in Korea

(2016) SUNG KI KIM et al.   JOURNAL OF FOOD PROTECTION

Genetic diversity, antimicrobial resistance and toxigenic profiles of Bacillus cereus isolated from food in Brazil over three decades

(2011) Jeane Quintanilha Chaves et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food Poisoning Associated with Emetic-Type of Bacillus cereus in Korea

(2010) Jung-Beom Kim et al.   Foodborne Pathogens and Disease

Ability of Bacillus cereus Group Strains To Cause Food Poisoning Varies According to Phylogenetic Affiliation (Groups I to VII) Rather than Species Affiliation

(2010) M.-H. Guinebretiere et al.   JOURNAL OF CLINICAL MICROBIOLOGY

Molecular methods to evaluate biodiversity in Bacillus cereus and Bacillus thuringiensis strains from different origins

(2009) Marisa Manzano et al.   FOOD MICROBIOLOGY

Identification of Bacillus cereus Group Species Associated with Food Poisoning Outbreaks in British Columbia, Canada

(2008) L. McIntyre et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

(2008) C SILVA et al.   FOOD MICROBIOLOGY

The members of the Bacillus cereus group are commonly present contaminants of fresh and heat-treated milk

(2008) M. Bartoszewicz et al.   FOOD MICROBIOLOGY