Related content

A Response Surface Model To Describe the Effect of Temperature and pH on the Growth of Bacillus cereus in Cooked Rice

By Heo Sun-Kyung   Lee Ji-Young   Baek Seung-Bum   Ha Sang-Do  

Journal of Food Protection, Vol. 72, Iss. 6, 2009-06 ,pp. : 1296-1300

International Association for Food Protection

Access to resources Recommend Favorite

Validation and Analysis of Modeled Predictions of Growth of Bacillus cereus Spores in Boiled Rice

By McElroy Dana M.   Jaykus Lee-Ann   Foegeding Peggy M.  

Journal of Food Protection, Vol. 63, Iss. 2, 2000-02 ,pp. : 268-272

International Association for Food Protection

Access to resources Recommend Favorite

Transfer of Bacillus cereus Spores from Packaging Paper into Food

By Ekman Jaakko   Tsitko Irina   Weber Assi   Nielsen-LeRoux Christina   Lereclus Didier   Salkinoja-Salonen Mirja  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2236-2242

International Association for Food Protection

Access to resources Recommend Favorite

Modeling the Prevalence of Bacillus cereus Spores during the Production of a Cooked Chilled Vegetable Product

By Malakar Pradeep K.   Barker Gary C.   Peck Michael W.  

Journal of Food Protection, Vol. 67, Iss. 5, 2004-05 ,pp. : 939-946

International Association for Food Protection

Access to resources Recommend Favorite

Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling

By Juneja Vijay K.   Snyder Oscar P.   Marmer Benne S.  

Journal of Food Protection, Vol. 60, Iss. 3, 1997-03 ,pp. : 272-275

International Association for Food Protection

Access to resources Recommend Favorite