Organic Acid Resistance and Toxin Gene Profiles ofB. cereusIsolated from Red Pepper Powder

Modeling the Inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on Poultry Products Exposed to Pulsed UV Light

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Genetic Diversity, Antimicrobial Resistance, and Toxigenic Profiles of Bacillus cereus Strains Isolated from Sunsik

(2012) NARI LEE et al.   JOURNAL OF FOOD PROTECTION

Contamination patterns and molecular typing of Bacillus cereus in red pepper powder processing

(2012) Se-Wook Oh et al.   Journal of the Korean Society for Applied Biological Chemistry

Regulation of toxin production by Bacillus cereus and its food safety implications

(2011) Siele Ceuppens et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Bacillus cereus responses to acid stress

(2011) Maarten Mols et al.   ENVIRONMENTAL MICROBIOLOGY

Diversity and toxigenicity among members of the Bacillus cereus group

(2011) Mi-Hwa Oh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In situ Inhibition of Escherichia coli Isolated from Fresh Pork Sausage by Organic Acids

(2011) Francesca Silva Dias et al.   JOURNAL OF FOOD SCIENCE

Short- and Long-Term Biomarkers for Bacterial Robustness: A Framework for Quantifying Correlations between Cellular Indicators and Adaptive Behavior

(2010) Heidy M. W. den Besten et al.   PLoS One

Survival of the acid-adapted Bacillus cereus in acidic environments

(2008) Jui-Lin Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY