Prevalence and Genetic Diversity of Bacillus cereus in Dried Red Pepper in Korea

Bacillus cereus is a foodborne spore-forming bacterial pathogen that is ubiquitous in the natural environment. Infections with this pathogen manifest as diarrheal or emetic types of food poisoning. In this study, 140 samples of dried red pepper purchased in Korea were assayed for the presence of B....

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Veröffentlicht in:	Journal of food protection 2007-04, Vol.70 (4), p.917-922
Hauptverfasser:	Choo, E, Jang, S.S, Kim, K, Lee, K.G, Heu, S, Ryu, S
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus cereus Bacillus cereus - genetics Bacillus cereus - isolation & purification bacterial contamination bacterial spores Biological and medical sciences Capsicum Capsicum - microbiology Colony Count, Microbial - methods condiments Consumer Product Safety dried vegetables Food and Drug Administration Food Code food contamination Food Contamination - analysis Food industries Food Microbiology food pathogens Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Genetic Variation Humans isolation Korea microbial detection peppers Prevalence random amplified polymorphic DNA technique Random Amplified Polymorphic DNA Technique - methods rapid methods ribotypes spore-forming bacteria toxigenic strains
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