Investigation of Virulence and Antibiotic-Resistance of Bacillus cereus Isolated from Various Spices

Detection of Enterotoxigenic Psychrotrophic Presumptive Bacillus cereus and Cereulide Producers in Food Products and Ingredients

(2022) Jelena Jovanovic et al.   Toxins

Enterotoxin genes, biofilm formation, and antimicrobial and disinfectant resistance of Bacillus cereus isolates from primary producing stages

(2022) Daekeun Hwang et al.   FOOD CONTROL

Survey of aflatoxins and ochratoxin A contamination in spices by HPLC-based method in Shiraz, Southern of Iran

(2021) Zahra Zareshahrabadi et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Potential risk of Bacillus cereus in spices in Turkey

(2021) Gizem Cufaoglu et al.   FOOD CONTROL

Psychrotrophic properties, toxigenic characteristics, and PFGE profiles of Bacillus cereus isolated from different foods and spices

(2021) Hayriye Yeşim Can et al.   CIENCIA RURAL

Identification and Pathogenic Potential of Bacillus cereus Strains Isolated from a Dairy Processing Plant Producing PDO Taleggio Cheese

(2020) Erica Tirloni et al.   Microorganisms

Bacterial spores in spices and dried herbs: The risks for processed food

(2020) Anne Gabrielle Mathot et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Prevalence, toxigenic profiles, multidrug resistance, and biofilm formation of Bacillus cereus isolated from ready-to eat cooked rice in Penang, Malaysia

(2020) Yugenraj Navaneethan et al.   FOOD CONTROL

Genetic characterization of high-level aminoglycoside-resistant Enterococcus faecalis and Enterococcus faecium isolated from retail chicken meat

(2019) Yeong Bin Kim et al.   POULTRY SCIENCE

Prevalence and toxicity characterization of Bacillus cereus in food products from Poland

(2019) Berthold-Pluta et al.   Foods

Antibiotics resistance and toxin profiles of Bacillus cereus-group isolates from fresh vegetables from German retail markets

(2019) Gregor Fiedler et al.   BMC MICROBIOLOGY

Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity

(2019) Shunshan Jiao et al.   FOOD CONTROL

Occurrence and diversity of Bacillus cereus and moulds in spices and herbs

(2018) Baiba Fogele et al.   FOOD CONTROL

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

(2018) KYUNG MIN PARK 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

Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature

(2015) Lei Rao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spore Prevalence and Toxigenicity of Bacillus cereus and Bacillus thuringiensis Isolates from U.S. Retail Spices

(2015) UPASANA HARIRAM et al.   JOURNAL OF FOOD PROTECTION

Incidence, Antibiotic Susceptibility, and Toxin Profiles ofBacillus cereus sensu latoIsolated from Korean Fermented Soybean Products

(2015) Jin-Hyeok Yim et al.   JOURNAL OF FOOD SCIENCE

Improved multiplex PCR assay for simultaneous detection of Bacillus cereus emetic and enterotoxic strains

(2012) Jae-Myung Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

(2008) S SAGOO et al.   FOOD MICROBIOLOGY

Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice

(2008) Chandrakant Ankolekar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY