As bread is a very important staple food, its spoilage threatens global food security. Ropy
bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation …

The thermal processing of food relies heavily on determining the right time and temperature
regime required to inactivate bacterial contaminants to an acceptable limit. To design a …

Milk, due to its diversity in terms of its nutritional content, is an important element of the
human diet, as well as a good medium for the development of bacteria. The genus Bacillus …

Infant and toddler food (ITF), including powdered infant and follow-up formula (PIFF) and
complementary food (CF), provides the majority of early-life nutrients for young children. As …

This study investigates the potential of using bacteriophages to control foodborne pathogen
biofilms on stainless steel surfaces in the food industry. Biofilm-forming bacteria can attach …

At present, most liquid milk products use high-temperature short-time heat treatment (HTST).
However, HTST treatment cannot completely inactivate the bacteria in milk, which seriously …

Bacillus cereus and Bacillus thuringiensis, which belong to the B. cereus group, are widely
distributed in nature and can cause food poisoning symptoms. In this study, we collected …

Background: Bacillus cereus is a widespread environmental Gram-positive bacterium which
is especially common in soil and dust. It produces two types of toxins that cause vomiting …

Bacillus cereus is a common food-borne bacterial pathogen. This study was to designed the
prevalence of B. cereus in Chinese sausages and evaluate its genetic diversity, toxigenic …

Species within the Bacillus cereus sensu lato group, known for their spore‐forming ability,
are recognized for their significant role in food spoilage and food poisoning. The spores of B …