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BACILLUS CEREUS IN SOME FOOD PRODUCTS.

[In Czech. / En tchèque.]

Author(s) : CEROVSKY M., ADAMKOVA M., BURDOVA J.

Type of article: Article

Summary

DURING THE LAST 20 YEARS A HIGH ATTENTION HAS BEEN PAID TO THE PRESENCE, DETERMINATION AND INTOXICATION MECHANISM RESEARCH OF BACILLUS CEREUS. THE RESULTS OF A RESEARCH WORK REVIEWED IN TABLES SUGGEST THAT THE TIME FROM COOKING TO CONSUMPTION OF MEALS SHOULD BE AS SHORT AS POSSIBLE AND THAT A LOW TEMPERATURE NOT HIGHER THAN 280 K (7 DEG C) MUST BE MAINTAINED DURING SHORT TIME CONSERVATION OF MEALS.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1984-1553
  • Languages: Czech
  • Source: Prum. Potravin - vol. 34 - n. 9
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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