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Munshi MK, Sukhi FA, Huque R, Hossain A, Mahbub S, Ariful Hoque S, Hossain T, Khan MSI, Hossain MF. Combination impacts of gamma radiation and low temperature on the toxin‐producing
Bacillus cereus
isolated from fried and steam rice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Md. Kamruzzaman Munshi
- Food Technology Division Institute of Food and Radiation Biology Atomic Energy Research Establishment Dhaka Bangladesh
| | - Farzana Akter Sukhi
- Department of Food Microbiology Patuakhali Science and Technology University Patuakhali Bangladesh
| | - Roksana Huque
- Food Technology Division Institute of Food and Radiation Biology Atomic Energy Research Establishment Dhaka Bangladesh
| | - Arzina Hossain
- Food Technology Division Institute of Food and Radiation Biology Atomic Energy Research Establishment Dhaka Bangladesh
| | - Shamim Mahbub
- Department of Chemistry & Physics Gono Bishwabidyalay Dhaka Bangladesh
| | - Sheikh Ariful Hoque
- Centre for Advanced Research in Sciences University of Dhaka Dhaka Bangladesh
| | - Tania Hossain
- Centre for Advanced Research in Sciences University of Dhaka Dhaka Bangladesh
| | - Md. Shafiqul Islam Khan
- Department of Food Microbiology Patuakhali Science and Technology University Patuakhali Bangladesh
| | - Md. Fuad Hossain
- Department of Biochemistry & Molecular Biology Gono Bishwabidyalay (University) Savar, Dhaka Bangladesh
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Assunção R, Boué G, Alvito P, Brazão R, Carmona P, Carvalho C, Correia D, Fernandes P, Lopes C, Martins C, Membré JM, Monteiro S, Nabais P, Thomsen ST, Torres D, Pires SM, Jakobsen LS. Risk-Benefit Assessment of Cereal-Based Foods Consumed by Portuguese Children Aged 6 to 36 Months-A Case Study under the RiskBenefit4EU Project. Nutrients 2021; 13:3127. [PMID: 34579004 PMCID: PMC8467172 DOI: 10.3390/nu13093127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 11/22/2022] Open
Abstract
Cereal-based foods, including breakfast (BC) and infant cereals (IC), are among the first solid foods introduced to infants. BC and IC are sources of macro and micronutrients that have beneficial effects on health, but can also be sources of harmful chemical and microbiological contaminants and nutrients that may lead to adverse health effects at high consumption levels. This study was performed under the RiskBenefit4EU project with the aim of assessing the health impact associated with consumption of BC and IC by Portuguese children under 35 months. Adverse effects associated with the presence of aflatoxins, Bacillus cereus, sodium and free sugars were assessed against the benefits of fiber intake. We applied a risk-benefit assessment approach, and quantified the health impact of changes in consumption of BC and IC from current to various alternative consumption scenarios. Health impact was assessed in terms of disability-adjusted life years. Results showed that moving from the current consumption scenario to considered alternative scenarios results in a gain of healthy life years. Portuguese children can benefit from exchanging intake of IC to BC, if the BC consumed has an adequate nutritional profile in terms of fiber, sodium and free sugars, with levels of aflatoxins reduced as much as possible.
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Affiliation(s)
- Ricardo Assunção
- Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisboa, Portugal; (P.A.); (R.B.); (C.M.)
- CESAM, Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
- IUEM, Instituto Universitário Egas Moniz, Egas Moniz-Cooperativa de Ensino Superior, CRL, 2829-511 Caparica, Portugal
| | - Géraldine Boué
- INRAe, Oniris, Secalim, 44307 Nantes, France; (G.B.); (P.F.); (J.-M.M.)
| | - Paula Alvito
- Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisboa, Portugal; (P.A.); (R.B.); (C.M.)
- CESAM, Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Roberto Brazão
- Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisboa, Portugal; (P.A.); (R.B.); (C.M.)
| | - Paulo Carmona
- Food Risks Unit, Economic and Food Safety Authority (ASAE), 1649-038 Lisboa, Portugal; (P.C.); (S.M.); (P.N.)
| | - Catarina Carvalho
- Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal; (C.C.); (D.T.)
- EPIUnit—Institute of Public Health, University of Porto, 4050-600 Porto, Portugal; (D.C.); (C.L.)
| | - Daniela Correia
- EPIUnit—Institute of Public Health, University of Porto, 4050-600 Porto, Portugal; (D.C.); (C.L.)
- Department of Public Health and Forensic Sciences and Medical Education, Faculty of Medicine, University of Porto, 4200-450 Porto, Portugal
| | - Paulo Fernandes
- INRAe, Oniris, Secalim, 44307 Nantes, France; (G.B.); (P.F.); (J.-M.M.)
| | - Carla Lopes
- EPIUnit—Institute of Public Health, University of Porto, 4050-600 Porto, Portugal; (D.C.); (C.L.)
- Department of Public Health and Forensic Sciences and Medical Education, Faculty of Medicine, University of Porto, 4200-450 Porto, Portugal
| | - Carla Martins
- Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisboa, Portugal; (P.A.); (R.B.); (C.M.)
- CESAM, Centre for Environmental and Marine Studies, University of Aveiro, 3810-193 Aveiro, Portugal
- NOVA National School of Public Health, Public Health Research Center, Universidade NOVA de Lisboa, 1600-560 Lisboa, Portugal
| | | | - Sarogini Monteiro
- Food Risks Unit, Economic and Food Safety Authority (ASAE), 1649-038 Lisboa, Portugal; (P.C.); (S.M.); (P.N.)
| | - Pedro Nabais
- Food Risks Unit, Economic and Food Safety Authority (ASAE), 1649-038 Lisboa, Portugal; (P.C.); (S.M.); (P.N.)
| | - Sofie T. Thomsen
- Division for Diet, Disease Prevention and Toxicology, The National Food Institute, Technical University of Denmark, 2800 Kgs Lyngby, Denmark; (S.T.T.); (S.M.P.); (L.S.J.)
| | - Duarte Torres
- Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal; (C.C.); (D.T.)
- EPIUnit—Institute of Public Health, University of Porto, 4050-600 Porto, Portugal; (D.C.); (C.L.)
| | - Sara M. Pires
- Division for Diet, Disease Prevention and Toxicology, The National Food Institute, Technical University of Denmark, 2800 Kgs Lyngby, Denmark; (S.T.T.); (S.M.P.); (L.S.J.)
| | - Lea S. Jakobsen
- Division for Diet, Disease Prevention and Toxicology, The National Food Institute, Technical University of Denmark, 2800 Kgs Lyngby, Denmark; (S.T.T.); (S.M.P.); (L.S.J.)
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Profiling of Potential Antibacterial Compounds of Lactic Acid Bacteria against Extremely Drug Resistant (XDR) Acinetobacter baumannii. Molecules 2021; 26:molecules26061727. [PMID: 33808805 PMCID: PMC8003687 DOI: 10.3390/molecules26061727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/11/2021] [Accepted: 03/17/2021] [Indexed: 11/17/2022] Open
Abstract
A total of 20 of isolates of lactic acid bacteria (LAB) were selected and screened for antagonistic activity against clinical strains of 30 clinical isolates of extremely drug-resistant (XDR) Acinetobacter baumannii using the well diffusion assay method. Results showed that 50% of the highly LAB strains possessed inhibitory activity against (up to 66%) of the XDR A. baumannii strains tested. The supernatant of the twenty LAB strains was subjected to gas chromatography mass spectrometry (GCMS) revealed that the common compound found in the active isolates against XDR A. baumannii was 3-Isobutyl-2,3,6,7,8,8a-hexahydropyrrolo[1,2-a]pyrazine-1,4-dione, a known potential diketopiperazine group. The molecular docking study against potential antibacterial targets with selected ligands was performed to predict the binding mode of interactions, which is responsible for antibacterial activity. The docking analysis of the potent compounds supported the potential antibacterial activity exhibiting high inhibition constant and binding affinity in silico.
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Ayari S, Shankar S, Follett P, Hossain F, Lacroix M. Potential synergistic antimicrobial efficiency of binary combinations of essential oils against Bacillus cereus and Paenibacillus amylolyticus-Part A. Microb Pathog 2020; 141:104008. [PMID: 31991163 DOI: 10.1016/j.micpath.2020.104008] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/23/2020] [Accepted: 01/24/2020] [Indexed: 10/25/2022]
Abstract
The checkerboard method was used to study the potential interactions between eight essential oils (Basil, Cinnamon, Eucalyptus, Mandarin, Oregano, Peppermint, Tea tree, and Thyme) when used as antibacterial agents against Bacillus cereus LSPQ 2872 and Paenibacillus amylolyticus ATCC 9995. The minimum inhibitory concentration (MIC) of each essential oil (EO) and the fractional inhibitory concentration (FIC) index for the binary combinations of essential oils (EOs) were determined. According to FIC index values, some of the compound binary combinations showed an additive effect; however, Thyme/Tea tree and Cinnamon/Thyme EOs exhibited a synergistic effect against P. amylolyticus and B. cereus, respectively. Cinnamon/Thyme EOs mixture exhibited no interactive effect against P. amylolyticus, but a synergistic effect against B. cereus. The combination of Oregano/Thyme EOs displayed the best antibacterial activity and showed a synergistic effect against B. cereus and P. amylolyticus bacteria. The Oregano/Thyme EOs mixture has potential application in food preservation to reduce the contamination of B. cereus and P. amylolyticus.
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Affiliation(s)
- Samia Ayari
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7; National Center for Nuclear Sciences and Technologies (CNSTN), Tunis Cedex, 2020, Tunisia; National Institute for Applied Sciences and Technology (INSAT), B.P. 676, Tunis Cedex, 1080, Tunisia
| | - Shiv Shankar
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7
| | - Peter Follett
- United States Department of Agriculture, Agricultural Research Service, U.S. Pacific Basin Agricultural Research Center, 64 Nowelo Street, Hilo, HI, 96720, USA.
| | - Farah Hossain
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7
| | - Monique Lacroix
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7.
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Gdoura-Ben Amor M, Siala M, Zayani M, Grosset N, Smaoui S, Messadi-Akrout F, Baron F, Jan S, Gautier M, Gdoura R. Isolation, Identification, Prevalence, and Genetic Diversity of Bacillus cereus Group Bacteria From Different Foodstuffs in Tunisia. Front Microbiol 2018; 9:447. [PMID: 29593691 PMCID: PMC5858518 DOI: 10.3389/fmicb.2018.00447] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Accepted: 02/26/2018] [Indexed: 11/13/2022] Open
Abstract
Bacillus cereus group is widespread in nature and foods. Several members of this group are recognized as causing food spoilage and/or health issues. This study was designed to determine the prevalence and genetic diversity of the B. cereus group strains isolated in Tunisia from different foods (cereals, spices, cooked food, fresh-cut vegetables, raw and cooked poultry meats, seafood, canned, pastry, and dairy products). In total, 687 different samples were collected and searched for the presence of the B. cereus group after selective plating on MYP agar and enumeration of each sample. The typical pink-orange uniform colonies surrounded by a zone of precipitate were assumed to belong to the B. cereus group. One typical colony from each sample was subcultured and preserved as cryoculture. Overall, 191 (27.8%) food samples were found positive, giving rise to a collection of 191 B. cereus-like isolates. The concentration of B. cereus-like bacteria were below 103 cfu/g or ml in 77.5% of the tested samples. Higher counts (>104 cfu/g or ml) were found in 6.8% of samples including fresh-cut vegetables, cooked foods, cereals, and pastry products. To verify whether B. cereus-like isolates belonged to the B. cereus group, a PCR test targeting the sspE gene sequence specific of the group was carried out. Therefore, 174 isolates were found to be positive. Food samples were contaminated as follows: cereals (67.6%), pastry products (46.2%), cooked food (40.8%), cooked poultry meat (32.7%), seafood products (32.3%), spices (28.8%), canned products (16.7%), raw poultry meat (9.4%), fresh-cut vegetables (5.0%), and dairy products (4.8%). The 174 B. cereus isolates were characterized by partial sequencing of the panC gene, using a Sym'Previous software tool to assign them to different phylogenetic groups. Strains were distributed as follows: 61.3, 29.5, 7.5, and 1.7% in the group III, IV, II, and V, respectively. The genetic diversity was further assessed by ERIC-PCR and PFGE typing methods. PFGE and ERIC-PCR patterns analysis allowed discriminating 143 and 99 different profiles, respectivey. These findings, associated to a relatively higher prevalence of B. cereus group in different foods, could be a significant etiological agent of food in Tunisia.
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Affiliation(s)
- Maroua Gdoura-Ben Amor
- Laboratory Research of Toxicology-Microbiology Environmental and Health, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia.,Equipe Microbiologie, Agrocampus Ouest, Institut National de la Recherche Agronomique, UMR1253 Science et Technologie du Lait et de l'œuf, Rennes, France
| | - Mariam Siala
- Laboratory Research of Toxicology-Microbiology Environmental and Health, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia.,Department of Biology, Preparatory Institute for Engineering Studies, University of Sfax, Sfax, Tunisia
| | - Mariem Zayani
- Laboratory Research of Toxicology-Microbiology Environmental and Health, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia
| | - Noël Grosset
- Equipe Microbiologie, Agrocampus Ouest, Institut National de la Recherche Agronomique, UMR1253 Science et Technologie du Lait et de l'œuf, Rennes, France
| | - Salma Smaoui
- Regional Laboratory of Hygiene, Hedi Chaker University Hospital, Sfax, Tunisia.,Faculty of Pharmacy, University of Monastir, Monastir, Tunisia
| | - Feriele Messadi-Akrout
- Regional Laboratory of Hygiene, Hedi Chaker University Hospital, Sfax, Tunisia.,Faculty of Pharmacy, University of Monastir, Monastir, Tunisia
| | - Florence Baron
- Equipe Microbiologie, Agrocampus Ouest, Institut National de la Recherche Agronomique, UMR1253 Science et Technologie du Lait et de l'œuf, Rennes, France
| | - Sophie Jan
- Equipe Microbiologie, Agrocampus Ouest, Institut National de la Recherche Agronomique, UMR1253 Science et Technologie du Lait et de l'œuf, Rennes, France
| | - Michel Gautier
- Equipe Microbiologie, Agrocampus Ouest, Institut National de la Recherche Agronomique, UMR1253 Science et Technologie du Lait et de l'œuf, Rennes, France
| | - Radhouane Gdoura
- Laboratory Research of Toxicology-Microbiology Environmental and Health, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia
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Impact of Hygiene Intervention Practices on Microbial Load in Raw Milk. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.3.07] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Dudefoi W, Moniz K, Allen-Vercoe E, Ropers MH, Walker VK. Impact of food grade and nano-TiO 2 particles on a human intestinal community. Food Chem Toxicol 2017; 106:242-249. [PMID: 28564612 DOI: 10.1016/j.fct.2017.05.050] [Citation(s) in RCA: 98] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 05/01/2017] [Accepted: 05/25/2017] [Indexed: 12/12/2022]
Abstract
Titanium dioxide (TiO2) nanoparticles (NPs) are used as an additive (E171 or INS171) in foods such as gum, candy and puddings. To address concerns about the potential hazardous effects of ingested NPs, the toxicity of these food-grade NPs was investigated with a defined model intestinal bacterial community. Each titania preparation (food-grade TiO2 formulations, E171-1 and E171-6a) was tested at concentrations equivalent to those found in the human intestine after sampling 1-2 pieces of gum or candy (100-250 ppm). At the low concentrations used, neither the TiO2 food additives nor control TiO2 NPs had an impact on gas production and only a minor effect on fatty acids profiles (C16:00, C18:00, 15:1 w5c, 18:1 w9c and 18:1 w9c, p < 0.05). DNA profiles and phylogenetic distributions confirmed limited effects on the bacterial community, with a modest decrease in the relative abundance of the dominant Bacteroides ovatus in favor of Clostridium cocleatum (-13% and +14% respectively, p < 0.05). Such minor shifts in the treated consortia suggest that food grade and nano-TiO2 particles do not have a major effect on human gut microbiota when tested in vitro at relevant low concentrations. However, the cumulative effects of chronic TiO2 NP ingestion remain to be tested.
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Affiliation(s)
- William Dudefoi
- INRA, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| | - Kristy Moniz
- Department of Biology, Queen's University, Kingston ON K7L 3N6, Canada
| | - Emma Allen-Vercoe
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON N1G 2W1, Canada
| | | | - Virginia K Walker
- Department of Biology, Queen's University, Kingston ON K7L 3N6, Canada; Department of Biomedical and Molecular Sciences, School of Environmental Studies, Queen's University, Kingston, ON K7L 3N6, Canada.
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Kim SA, Park SH, Lee SI, Ricke SC. Development of a rapid method to quantify Salmonella Typhimurium using a combination of MPN with qPCR and a shortened time incubation. Food Microbiol 2017; 65:7-18. [PMID: 28400022 DOI: 10.1016/j.fm.2017.01.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Revised: 12/16/2016] [Accepted: 01/25/2017] [Indexed: 10/20/2022]
Abstract
A novel method was developed for the specific quantification of S. Typhimurium using a most-probable-number (MPN) combined with qPCR and a shortened incubation time (MPN-qPCR-SIT). For S. Typhimurium enumeration, dilutions of samples were transferred into three wells on a microtiter plate and the plate was incubated for 4 h. The S. Typhimurium presence in the wells was identified using a qPCR and populations were determined based on an MPN calculation. The R2 between the MPN-qPCR-SIT and conventional MPN exhibited a high level of correlation (0.9335-0.9752), suggesting that the MPN-qPCR-SIT offers a reliable alternative method for S. Typhimurium quantification. Although plating and qPCR were limited in their ability to detect low levels of S. Typhimurium (e.g. 0.18 log MPN/ml), these levels could be successfully detected with the MPN-qPCR-SIT. Chicken breast samples inoculated with S. Typhimurium were incubated at 0, 4, and 24 h and incubated samples were subjected to microbiome analysis. Levels of Salmonella and Enterobacteriaceae increased significantly with incubation time. The obvious benefits of the MPN-qPCR-SIT are: 1) a further confirmation step is not required, 2) the detection limit is as low as conventional MPN, but 3) is more rapid, requiring approximately 7 h to simultaneously complete quantification.
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Affiliation(s)
- Sun Ae Kim
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Si Hong Park
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Sang In Lee
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Steven C Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
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MPN-PCR detection and antimicrobial resistance of Listeria monocytogenes isolated from raw and ready-to-eat foods in Malaysia. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.05.030] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Aguirre J, Rodríguez MR, González R, García de Fernando G. E-beam irradiation affects the maximum specific growth rate ofBacillus cereus. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03199.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Juan Aguirre
- Dpto. de Nutrición; Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense de Madrid; Ciudad Universitaria; 28040; Madrid; Spain
| | - Mª Rosa Rodríguez
- Dpto. de Nutrición; Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense de Madrid; Ciudad Universitaria; 28040; Madrid; Spain
| | - Rodrigo González
- Dpto. de Nutrición; Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense de Madrid; Ciudad Universitaria; 28040; Madrid; Spain
| | - Gonzalo García de Fernando
- Dpto. de Nutrición; Bromatología y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad Complutense de Madrid; Ciudad Universitaria; 28040; Madrid; Spain
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Aguirre JS, Ordóñez JA, García de Fernando GD. A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells. Int J Food Microbiol 2012; 153:444-52. [DOI: 10.1016/j.ijfoodmicro.2011.12.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2011] [Revised: 12/07/2011] [Accepted: 12/11/2011] [Indexed: 10/14/2022]
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