Effect of Nisin and Storage Temperature on Outgrowth of <i>Bacillus cereus</i> Spores in Pasteurized Liquid Whole Eggs

Effect of Nisin and Storage Temperature on Outgrowth of <i>Bacillus cereus</i> Spores in Pasteurized Liquid Whole Eggs

Pasteurization is used to ensure the safety of liquid whole eggs (LWEs) before commercial distribution; however, it is insufficient to inactivate the spore-forming bacteria <i>Bacillus cereus</i>. This study investigated the effect of nisin on the growth kinetics of <i>B. cereus<...

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Bibliographic Details
Main Authors: Binita Kumari Goshali, Harsimran Kaur Kapoor, Govindaraj Dev Kumar, Subash Shrestha, Vijay K. Juneja, Abhinav Mishra
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
<i>Bacillus cereus</i>
food safety
liquid whole eggs
predictive microbiology
Baranyi model
polynomial model
Online Access:https://www.mdpi.com/2304-8158/14/3/532
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