Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A < sub > 2 < /sub > - A one-step global dynamic analysis
Food Microbiol. 2024 Apr;118:104420. doi: 10.1016/j.fm.2023.104420. Epub 2023 Oct 31.ABSTRACTDuring commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus N...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Lihan Huang Nurul Hawa Ahmad Vijay Juneja Erika Stapp-Kamotani Jose Gabiola Udit Minocha Robert Phillips Marie Hooker Isabel Walls Kim Cook James Lindsay Source Type: research
