Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods.

International journal of food microbiology - 30 Nov 2008

Afchain A L, Carlin F, Nguyen-The C, Albert I

Abstract excerpt

The natural contamination of foods with a bacterial pathogen frequently consists of a mixture of strains with their own characteristics of survival, growth potential and virulence. Quantitative Microbial Risk Assessment (QMRA) must account for this genetic diversity to reflect the variability of the pathogen risk and to identify the genetic groups present at key stages of the food pathway. To describe the...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Bacillus cereus
Share to Colony Count, Microbial

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Consumer Product Safety

Share to Food Contamination

Share to Food Handling

Share to Food Microbiology

Share to Monte Carlo Method

Share to Predictive Value of Tests

Source

Identifiers

PMID: 18805600
DOI: 10.1016/j.ijfoodmicro.2008.07.028

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods.PMID 18805600Read ↗

Global overview of the risk linked to the Bacillus cereus group in the egg product industry: identification of food safety and food spoilage markers.Semantic proximity Read ↗

Assessment of the exposure to cytotoxic Bacillus cereus group genotypes through high-temperature, short-time milk consumption.Semantic proximity Read ↗

Population structure of Bacillus cereus sensu lato associated with foodborne outbreaks in France between 2004 and 2023Semantic proximity Read ↗

Elucidation of enterotoxigenic Bacillus cereus outbreaks in Austria by complementary epidemiological and microbiological investigations, 2013.Semantic proximity Read ↗

Prevalence, virulence genes, and genetic diversity of Bacillus cereus isolated from convenience food.Semantic proximity Read ↗

Potential risk of biofilm-forming Bacillus cereus group in fresh-cut lettuce production chain.Semantic proximity Read ↗

Detection of potentially enterotoxigenic food-related Bacillus cereus by PCR analysisSemantic proximity Read ↗

Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study.Semantic proximity Read ↗

Challenges and advances in systems biology analysis of Bacillus spore physiology; molecular differences between an extreme heat resistant spore forming Bacillus subtilis food isolate and a laboratory strain.Semantic proximity Read ↗

Understanding the behavior of foodborne pathogens in the food chain: New information for risk assessment analysisSemantic proximity Read ↗

Multilocus sequence typing of Leuconostoc gelidum subsp. gasicomitatum, a Psychrotrophic lactic acid bacterium causing spoilage of packaged perishable foods.Semantic proximity Read ↗

Analysis of Germination Capacity and Germinant Receptor (Sub)clusters of Genome-Sequenced Bacillus cereus Environmental Isolates and Model Strains.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.