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Post-Cooking Growth and Survival of Bacillus cereus Spores in Rice and Their Enzymatic Activities Leading to Food Spoilage Potential
Bacillus cereus strains vary in their heat resistance, post-processing survival and growth capacity in foods. Hence, this study was carried out to determine the effect of cooking on the survival and growth of eight B. cereus spores in rice at different temperatures in terms of their toxigenic profil...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914848/ https://www.ncbi.nlm.nih.gov/pubmed/36766153 http://dx.doi.org/10.3390/foods12030626 |