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- Ratanasumawong, Savitree, et al. Show all 4 Authors
- International journal of food science & technology 2015 v.50 no.11 pp. 2419-2426
- Bacillus cereus; adverse effects; ambient temperature; antibacterial properties; chitosan; cooling; crabs; foodborne illness; hardness; polymers; rice; squid; stored grain; water content
- ... Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the ...