Consumption by healthy adults of pasteurized milk with a high concentration of Bacillus cereus: a double-blind study - Langeveld, L.P.M. (NIZO, Bilthoven, The Netherlands.); Spronsen, W.A. van; Beresteijn, E.C.H. van; Notermans, S.H.W (Journal of food protection, 1996)
Keywords: APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; BACILLUS CEREUS; BACTERIA; Biological and medical sciences; CONTEO DE CELULAS; duration; ENFERMEDADES TRANSM POR ALIMENTOS; ENVENENAMIENTO; Food industries; food safety; foodborne illness; Fundamental and applied biological sciences. Psychology; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; INTOXICATION; LAIT PASTEURISE; LECHE PASTEURIZADA; MALADIE TRANSMISSIBLE PAR ALIMENT; Milk and cheese industries. Ice creams; NUMERATION CELLULAIRE; pasteurized milk; PAUTAS ALIMENTARIAS; plate count; SCHEMA ALIMENTAIRE; shelf life; TEMPERATURA; TEMPERATURE; TEMPS; TIEMPO; Bacillus cereus; Pasteurized milk; Bacillus cereus; Refrigerated storage; Bacillales; Food intake; Maximum permissible concentration; Food poisoning; Bacteria; Bacillaceae; Biological contamination; food poisoning; long storage