Occurrence and significance ofBacillus cereusandBacillus thuringiensisin ready-to-eat food
نویسندگان
چکیده
منابع مشابه
Production of a New Formulated Ready-to-Eat Food Product Based on Date Paste
Background: Date (Phoenix dactylifera L.) is one of the most important agricultural crops in Iran. This study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product. Methods: Various formulations were prepared by mixing Mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to s...
متن کاملPrevalence of Listeria Species in Ready-to-Eat Food in Shahrekord Restaurants
Abstract Background and Objective: Listeria bacteria with worldwide widespread are commonly found in soil, sewage, dust and water. Among which,Listeria monocytogenes can cause a serious food-borne disease. The objective of this study was to investigate the prevalence of Listeria species in ready-to-eat foods. Material and Methods: The samples (n=235) including oloveyh salad (n = 64), Yogurt ste...
متن کاملAssessment of Microbial and Chemical Quality of a Ready to Eat Food, Olivier Salad, in Mashhad City
Introduction: Olivier salad is one of the most common cold fast foods in our country that is nutritious because of its various ingredients, so it is susceptible to bacterial contamination. This study aimed to evaluate the chemical and microbial quality of Olivier salads that were sold in Mashhad groceries. Methods: In this study, 26 samples from two types of Ol...
متن کاملMicrobial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa
Background: In many developing countries, the risk of contracting a food-borne disease is high after consuming contaminated ready-to-eat Street-Vended Foods (SVFs). The main objective of this research was to assess the microbiological quality of SVF groups sold in the Johannesburg Metropolis, South Africa. Methods: A stratified random sampling procedure was used for collecting the ready-to-eat...
متن کاملProduction of a Semi Ready-to-Eat Shrimp Soup Powder and Assessment of Its Shelf Life
Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...
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ژورنال
عنوان ژورنال: FEMS Microbiology Letters
سال: 2005
ISSN: 0378-1097,1574-6968
DOI: 10.1016/j.femsle.2005.06.054