Results 11 to 20 of about 393,027 (374)
Baseline and seasonal trends of Bacillus cereus and Bacillus subtilis from clinical samples in Japan
Infection Prevention in Practice, 2023 Summary: Background: Outbreaks of Bacillus cereus bloodstream infections (BSIs) are a concern in Japanese medical settings. Aim: This study determined baseline values for B.
Ayako Kobayashi +3 more
doaj +1 more source
Bacillus cereus in Dairy Products and Production Plants
Foods, 2022 Spore-forming Bacillus cereus is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage ...
E. Tirloni +5 more
semanticscholar +1 more source
Bacillus cereus food intoxication and toxicoinfection.
Comprehensive Reviews in Food Science and Food Safety, 2021 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 to varying conditions and produce harmful toxins make this pathogen a ...
J. Jovanovic +3 more
semanticscholar +1 more source
Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond
Critical reviews in food science and nutrition, 2021 The Bacillus cereus group, also known as B. cereus sensu lato (s.l.), is a species complex that contains numerous closely related lineages, which vary in their ability to cause illness in humans and animals. The classification of B. cereus s.l.
L. Carroll +3 more
semanticscholar +1 more source
Risk of Bacillus cereus in Relation to Rice and Derivatives
Foods, 2021 Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved.
D. Rodrigo, C. Rosell, A. Martínez
semanticscholar +1 more source
Jurnal Ilmu Peternakan dan Veteriner Tropis, 2022 The use of palm kernel cake as poultry feed can be increased, so the limiting factor in the form of crude fiber content can be reduced through fermentation.
Riska Rhamadhanti
doaj +1 more source
Characterization of Bacillus cereus Group Isolates From Human Bacteremia by Whole-Genome Sequencing
Frontiers in Microbiology, 2021 Members of the Bacillus cereus group are spore-forming organisms commonly associated with food poisoning and intestinal infections. Moreover, some strains of the group (i.e., B.
Angela Bianco +7 more
semanticscholar +1 more source
Genomic and toxigenic heterogeneity of bacillus cereus sensu lato Isolated from ready-to-eat foods and powdered milk in day care centers in Colombia [PDF]
, 2020 Bacillus cereus sensu lato (s.l.) is a group of bacteria commonly found in diverse environments, including foods, with potential to cause emesis and diarrhea. In Colombia, it is one of the main foodborne pathogens.
Aceves-Diez, Angel E. +5 more
core +1 more source
Bacillus cereus MH778713 elicits tomato plant protection against Fusarium oxysporum
Journal of Applied Microbiology, 2021 The genus Fusarium comprises plant pathogenic species with agricultural relevance. Fusarium oxysporum causes tomato wilt disease with significant production losses.
Verónica Ramírez +5 more
semanticscholar +1 more source