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 …

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 …

Highlights•Major events in bacillus spore germination and outgrowth.•Molecular timeline
during spore germination and outgrowth.•Major molecular players in germination and recent …

Germination of Bacillus cereus spores followed by growth and replication of the vegetative
cells in food can result in food poisoning and therefore significant economic and health …

Bacillus cereus is a spore-forming human pathogen that is a burden to the food chain.
Dormant spores are highly resistant to harsh environmental conditions, but lose resistance …

Bacillus cereus spores pose a challenge to the food industry owing to their ability to
germinate in food during storage and produce toxins. The objective of the current study was …

The different customer and regulatory specifications for mesophilic and thermophilic aerobic
and anaerobic spore numbers in skim-milk powder, in addition to some specifications on …

The efficacy of ultra-high-pressure homogenisation (UHPH) in inactivating Bacillus pumilus
ATCC 27142 and Bacillus subtilis ATCC 6633 spores suspended in sheep and cow milk …

This study designed a new programmed temperature control (PTC) process for cooked
chicken, aiming to increase the efficacy of Clostridium perfringens spore inactivation through …

This chapter provides a summary of the effect of thermal and non-thermal processing
technologies on Bacillus cereus spores, a well-known pathogenic bacterium associated with …