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Bacillus cereus cshA Is Expressed during the Lag Phase of Growth and Serves as a Potential Marker of Early Adaptation to Low Temperature and pH

Applied and environmental microbiology, 2019-07, Vol.85 (14)

2019

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Ecological diversification in the Bacillus cereus Group

Environmental microbiology, 2008-04, Vol.10 (4), p.851-865

2008

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InhA1, NprA, and HlyII as Candidates for Markers To Differentiate Pathogenic from Nonpathogenic Bacillus cereus Strains

Journal of Clinical Microbiology, 2010-04, Vol.48 (4), p.1358-1365

2010

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Adaptation of Bacillus cereus, an ubiquitous worldwide-distributed foodborne pathogen, to a changing environment

Food research international, 2010-08, Vol.43 (7), p.1885-1894

2010

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Influence of Anaerobiosis and Low Temperature on Bacillus cereus Growth, Metabolism, and Membrane Properties

Applied and Environmental Microbiology, 2012-03, Vol.78 (6), p.1715-1723

2012

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Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth

International journal of food microbiology, 2015-11, Vol.213, p.110-117

2015

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Inferring an Augmented Bayesian Network to Confront a Complex Quantitative Microbial Risk Assessment Model with Durability Studies: Application to Bacillus Cereus on a Courgette Purée Production Chain

Risk analysis, 2013-05, Vol.33 (5), p.877-892

2013

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Determination of the toxic potential of Bacillus cereus isolates by quantitative enterotoxin analyses

FEMS microbiology letters, 2006-04, Vol.257 (2), p.293-298

2006

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Editorial: Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety

Frontiers in microbiology, 2017-08, Vol.8, p.1522-1522

2017

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Identification of Bacillus cereus Genes Specifically Expressed during Growth at Low Temperatures

Applied and Environmental Microbiology, 2010-04, Vol.76 (8), p.2562-2573

2010

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The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety

International journal of food microbiology, 2015-11, Vol.213, p.99-109

2015

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Linking food waste prevention, energy consumption and microbial food safety: the next challenge of food policy?

Current opinion in food science, 2016-12, Vol.12, p.30-35

2016

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Behaviour of the pathogen surrogates Listeria innocua and Clostridium sporogenes during production of parsley in fields fertilized with contaminated amendments

FEMS microbiology ecology, 2005-10, Vol.54 (2), p.287-295

2005

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The microbiology of minimally processed fresh fruits and vegetables

Critical reviews in food science and nutrition, 1994-07, Vol.34 (4), p.371-401

1994

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Insertional mutagenesis reveals genes involved in Bacillus cereus ATCC 14579 growth at low temperature

FEMS microbiology letters, 2010-05, Vol.306 (2), p.177-183

2010

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Differential Involvement of the Five RNA Helicases in Adaptation of Bacillus cereus ATCC 14579 to Low Growth Temperatures

Applied and Environmental Microbiology, 2010-10, Vol.76 (19), p.6692-6697

2010

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Rapid discrimination of cytK-1 and cytK-2 genes in Bacillus cereus strains by a novel duplex PCR system

FEMS microbiology letters, 2006-06, Vol.259 (1), p.74-80

2006

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Bacillus cytotoxicus sp. nov. is a novel thermotolerant species of the Bacillus cereus Group occasionally associated with food poisoning

International journal of systematic and evolutionary microbiology, 2013, Vol.63 (Pt 1), p.31-40

2013

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Ability of Bacillus cereus Group Strains To Cause Food Poisoning Varies According to Phylogenetic Affiliation (Groups I to VII) Rather than Species Affiliation

Journal of Clinical Microbiology, 2010-09, Vol.48 (9), p.3388-3391

2010

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Role of fatty acids in Bacillus environmental adaptation

Frontiers in microbiology, 2015, Vol.6, p.813-813

2015

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Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium

Food microbiology, 2019-10, Vol.83, p.175-180

2019

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Variation of cardinal growth parameters and growth limits according to phylogenetic affiliation in the Bacillus cereus Group. Consequences for risk assessment

Food microbiology, 2013-02, Vol.33 (1), p.69-76

2013

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Agrifood systems and the microbial safety of fresh produce: Trade-offs in the wake of increased sustainability

The Science of the total environment, 2016-08, Vol.562, p.751-759

2016

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Identification of Fatty Acids in Bacillus cereus

Journal of visualized experiments, 2016-12, Vol.118 (118)

2016

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Combined effect of anaerobiosis, low pH and cold temperatures on the growth capacities of psychrotrophic Bacillus cereus

Food microbiology, 2016-10, Vol.59, p.119-123

2016

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Bacillus cereus cshA Is Expressed during the Lag Phase of Growth and Serves as a Potential Marker of Early Adaptation to Low Temperature and pH

Ecological diversification in the Bacillus cereus Group

InhA1, NprA, and HlyII as Candidates for Markers To Differentiate Pathogenic from Nonpathogenic Bacillus cereus Strains

Adaptation of Bacillus cereus, an ubiquitous worldwide-distributed foodborne pathogen, to a changing environment

Influence of Anaerobiosis and Low Temperature on Bacillus cereus Growth, Metabolism, and Membrane Properties

Involvement of the CasK/R two-component system in optimal unsaturation of the Bacillus cereus fatty acids during low-temperature growth

Inferring an Augmented Bayesian Network to Confront a Complex Quantitative Microbial Risk Assessment Model with Durability Studies: Application to Bacillus Cereus on a Courgette Purée Production Chain

Determination of the toxic potential of Bacillus cereus isolates by quantitative enterotoxin analyses

Editorial: Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety

Identification of Bacillus cereus Genes Specifically Expressed during Growth at Low Temperatures

The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety

Linking food waste prevention, energy consumption and microbial food safety: the next challenge of food policy?

Behaviour of the pathogen surrogates Listeria innocua and Clostridium sporogenes during production of parsley in fields fertilized with contaminated amendments

The microbiology of minimally processed fresh fruits and vegetables

Insertional mutagenesis reveals genes involved in Bacillus cereus ATCC 14579 growth at low temperature

Differential Involvement of the Five RNA Helicases in Adaptation of Bacillus cereus ATCC 14579 to Low Growth Temperatures

Rapid discrimination of cytK-1 and cytK-2 genes in Bacillus cereus strains by a novel duplex PCR system

Bacillus cytotoxicus sp. nov. is a novel thermotolerant species of the Bacillus cereus Group occasionally associated with food poisoning

Ability of Bacillus cereus Group Strains To Cause Food Poisoning Varies According to Phylogenetic Affiliation (Groups I to VII) Rather than Species Affiliation

Role of fatty acids in Bacillus environmental adaptation

Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium

Variation of cardinal growth parameters and growth limits according to phylogenetic affiliation in the Bacillus cereus Group. Consequences for risk assessment

Agrifood systems and the microbial safety of fresh produce: Trade-offs in the wake of increased sustainability

Identification of Fatty Acids in Bacillus cereus

Combined effect of anaerobiosis, low pH and cold temperatures on the growth capacities of psychrotrophic Bacillus cereus

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