Bacillus cereus is one of the leading etiological agents of toxin‐induced foodborne
diseases. Its omnipresence in different environments, spore formation, and its ability to adapt …

The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is
responsible for two types of food poisoning, the emetic form due to food intoxication and the …

Bacillus cereus is widely distributed in different food products and can cause a variety of
symptoms associated with food poisoning. Since ready-to-eat (RTE) foods are not commonly …

Food borne illnesses result from eating food or drinking beverages that are contaminated
with chemical matter, heavy metals, parasites, fungi, viruses and Bacteria. Bacillus cereus is …

Food-borne disease is a widespread and escalating public health problem globally. About a
quarter of the microorganisms isolated from cockroaches are food-borne pathogens …

High‐pressure processing is among the most widely used nonthermal intervention to reduce
pathogenic and spoilage bacteria in meat and meat products. However, resistance of …

This work investigated the effects of different thermal temperatures (84° C for 35 min, 95° C
for 30 min, and 121° C for 20 min) on the shelf life and microbial diversity of Dezhou-braised …

Bacillus cereus is a common foodborne pathogen that can cause both gastrointestinal and
nongastrointestinal diseases. In this study, we collected 603 meat and meat products from …

Background Bacillus cereus is implicated in severe foodborne infection in humans. This
study intended to assess the occurrence, gro EL gene sequencing, biofilm production, and …

The lesser-known traditionally processed meat products such as beef kargyong, pork
kargyong, satchu, and khyopeh are popular food items in the Himalayan state of Sikkim in …