Post-Cooking Growth and Survival of <i>Bacillus cereus</i> Spores in Rice and Their Enzymatic Activities Leading to Food Spoilage Potential
<i>Bacillus cereus</i> strains vary in their heat resistance, post-processing survival and growth capacity in foods. Hence, this study was carried out to determine the effect of cooking on the survival and growth of eight <i>B. cereus</i> spores in rice at different temperatu...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/3/626 |