Genomic characterization of Bacillus cereus sensu stricto 3A ES isolated from eye shadow cosmetic products
Abstract Background The Bacillus cereus group, also known as B. cereus sensu lato (sl)
contains ubiquitous spore-forming bacteria found in the environment including strains from …
contains ubiquitous spore-forming bacteria found in the environment including strains from …
[HTML][HTML] Comparative Analysis of Quantitative Methods for Campylobacter spp. Quantification: ISO 10272-2:2017, Tempo® and Real-Time PCR in Refrigerated and …
CA Führ, A Giombelli, MF Cerutti, GP Bergmann… - Foods, 2024 - mdpi.com
New technologies for more effective microbiological assays are being adopted by the food
industry to intervene more rapidly in its production chain. The aim of this study was to …
industry to intervene more rapidly in its production chain. The aim of this study was to …
Evaluation of the Tempo® system: improving the microbiological quality monitoring of human milk
MP Cayer, N Dussault, MJL De Grandmont… - Frontiers in …, 2020 - frontiersin.org
Background: Bacteriological testing of donor human milk is mostly done both before and
after pasteurization to control contamination in the end-product and meet the microbiological …
after pasteurization to control contamination in the end-product and meet the microbiological …
Application analysis of rapid microbial counting method in the detection of aerobic bacterial count in cosmetics.
F Liu, X Wang, J Luo, X Wang… - … Surfactant Detergent & …, 2022 - search.ebscohost.com
The plate count method has been used as a classical method at home and abroad for the
aerobic bacterial count in cosmetics, which is simple to operate, but it takes a long time to …
aerobic bacterial count in cosmetics, which is simple to operate, but it takes a long time to …
[PDF][PDF] Evaluation of the Tempo® System: Improving the Microbiological Quality Monitoring of Human Milk
MC Grandmont, A Lewin, D Brouard, D Brouard - 2021 - videleaf.com
Background: Bacteriological testing of donor human milk is mostly done both before and
after pasteurization to control contamination in the end-product and meet the microbiological …
after pasteurization to control contamination in the end-product and meet the microbiological …