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- Tirloni, Erica; Ghelardi, Emilia; Celandroni, Francesco; Bernardi, Cristian; Casati, Riccardo; Rosshaug, Per Sand; Stella, Simone
- Food control 2017 v.79 pp. 272-278
- vegetative cells, etc ; Bacillus cereus; biochemical pathways; heat treatment; hemolysins; refrigeration; spore germination; spores; survival rate; temperature; whey; Show all 11 Subjects
- ... Bacillus cereus is of particular concern for the production of fresh ricotta, due to the ability of spores to survive to the thermal treatment, leading to a potential germination, growth and toxin production in the product. This study aimed to evaluate the effect of a B. cereus contamination occurring in the whey used for the production of ricotta, or in the final product as post-production event. ...