Prevalence, Enterotoxin Genes, and Antibiotic Resistance of Bacillus cereus Isolated from Raw Vegetables in Korea

Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp.

(2017) Anna Berthold-Pluta et al.   FOOD MICROBIOLOGY

Occurrence of Toxigenic Bacillus cereus and Bacillus thuringiensis in Doenjang, a Korean Fermented Soybean Paste

(2016) KYUNG MIN PARK et al.   JOURNAL OF FOOD PROTECTION

Enterotoxigenic and Genetic Profiles of Bacillus cereus Strains of Food Origin in Brazil

(2016) LINA CASALE ARAGON-ALEGRO et al.   JOURNAL OF FOOD PROTECTION

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

Prevalence, Genetic Diversity, and Antibiotic Susceptibility of Bacillus cereus Strains Isolated from Rice and Cereals Collected in Korea

(2016) YONG-BAE PARK et al.   JOURNAL OF FOOD PROTECTION

Quantitative Prevalence and Toxin Gene Profile ofBacillus cereusfrom Ready-to-Eat Vegetables in South Korea

(2015) Jung-Whan Chon et al.   Foodborne Pathogens and Disease

Toxin profile, antibiotic resistance, and phenotypic and molecular characterization of Bacillus cereus in Sunsik

(2012) Jung-Whan Chon et al.   FOOD MICROBIOLOGY

Detection and distribution of food-borne bacteria in ready-to-eat foods in Korea

(2011) Joon Il Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium

(2011) S. Samapundo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fresh fruit and vegetables as vehicles for the transmission of human pathogens

(2010) Cedric N. Berger et al.   ENVIRONMENTAL MICROBIOLOGY

CwpFM (EntFM) Is a Bacillus cereus Potential Cell Wall Peptidase Implicated in Adhesion, Biofilm Formation, and Virulence

(2010) S. L. Tran et al.   JOURNAL OF BACTERIOLOGY

DETECTION AND ENUMERATION OF MICROORGANISMS IN READY-TO-EAT FOODS, READY-TO-COOK FOODS AND FRESH-CUT PRODUCE IN KOREA

(2010) MYUNG-SUB CHUNG et al.   JOURNAL OF FOOD SAFETY

Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments

(2008) M. Abadias et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine

(2007) Vicente M. Gómez-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY