potassium sorbate/cereus

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Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and potassium sorbate.

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The effect of two independent variables: microstructure, as modified by the agar content (1.0, 4.0, 7.0%), and water activity (a(w)), as modified by the NaCl content (0.5, 2.5, 4.5%), in the absence or in the presence of potassium sorbate (0.0; 2,000 ppm) on Bacillus cereus growth on solid media was

Effect of three preservatives on the growth of Bacillus cereus, Vero cytotoxigenic Escherichia coli and Staphylococcus aureus, on plates with gradients of pH and sodium chloride concentration.

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The effect of temperature, pH, sodium chloride concentration and a preservative (sodium benzoate, sodium nitrite or potassium sorbate) on the growth of three foodborne bacterial pathogens (Bacillus cereus, Vero cytotoxigenic Escherichia coli and Staphylococcus aureus) was studied using gradient gel

Incidence and Growth of Bacillus cereus in Retail Pumpkin Pies 1.

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Pumpkin pies were sampled and screened for presence of Bacillus cereus . Pies were obtained from a cross-section of distribution outlets including: two major chain supermarkets, an independently owned supermarket with in-store bakery and a major chain supermarket that distributes products baked at a

Evaluating the behavior of Staphylococcus aureus and Bacillus cereus in dairy- and non-dairy-based aqueous slurries during manufacturing of table spreads

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High moisture slurries used in production of table spreads may permit growth of Staphylococcus aureus and Bacillus cereus and subsequent production of heat stable enterotoxin. Compliance with the Food Safety Modernization Act (FSMA), specifically 21 CFR Part 117, Subpart B and Section 117.8 (c)(2)

Mechanisms of sorbate inhibition of Bacillus cereus T and Clostridium botulinum 62A spore germination.

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The mechanism by which potassium sorbate inhibits Bacillus cereus T and Clostridium botulinum 62A spore germination was investigated. Spores of B. cereus T were germinated at 35 degrees C in 0.08 M sodium-potassium phosphate buffers (pH 5.7 and 6.7) containing various germinants (L-alanine,

Physiological response of Bacillus cereus vegetative cells to simulated food processing treatments.

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Vegetative cells of the spore-former Bacillus cereus were exposed to a number of treatments commonly used in commercial food preparation or during equipment cleaning and decontamination. Treated suspensions were then analyzed for reductions (CFU per milliliter) by plate counting and changes in

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