Bacillus cereus displays a high diversity of lifestyles and ecological niches and include
beneficial as well as pathogenic strains. These strains are widespread in the environment …

The genus Bacillus includes members that demonstrate a wide range of diversity from
physiology and ecological niche to DNA sequence and gene regulation. The species of …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

The cold storage of milk selects for psychrotrophic microorganisms. Following the
pasteurization or other treatment of raw milk to destroy or remove the microorganisms, spore …

The wide array of available dairy foods challenges the microbiologist, engineer, and
technologist to find the best ways to prevent the entry of microorganisms, destroy those that …

The Bacillus cereus group comprises the four valid species Bacillus cereus, Bacillus
mycoides, Bacillus thuringiensis and Bacillus anthracis. Some isolates of B. cereus are …

Refrigerated storage of raw milk promotes the growth of psychrotrophic bacteria, some of
which produce heat-stable exoenzymes causing dairy product spoilage. The effects of …

Due to changes in the design of industrial food processing and increasing international
trade, highly thermoresistant spore-forming bacteria are an emerging problem in food …

Sažetak The characteristics of bacterial populations in raw milk at the time of processing has
a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk …

Between 250 and 350 million Americans are estimated to suffer acute gastroenteritis
annually, with 25% to 30% thought to be caused by foodborne illnesses. Most vulnerable to …