Modeling and predicting growth and growth boundary of Bacillus cereus s.l. from phylogroups II, IV, V, and VI in starchy foods at or below 12°C

Modeling and predicting growth and growth boundary of Bacillus cereus s.l. from phylogroups II, IV, V, and VI in starchy foods at or below 12°C

Pathogenic Bacillus cereus s.l. can survive cooking of starchy foods and grow at chilled storage temperatures, highlighting foods with extended chilled shelf life as a risk factor. Some food administrations encourage use of predictive microbiology to support decisions of safe shelf lives. Therefore,...

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Bibliographic Details
Main Authors: Veronica Martinez-Rios, Resadije Idrizi, Paw Dalgaard, Lisbeth Truelstrup Hansen, Tina Beck Hansen
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-04-01
Series:Frontiers in Microbiology
Subjects:
extended shelf life
food safety
panC groups
ready-to-eat
spore-formers
chilled storage
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1531014/full
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