Reference health
Prevalence of the Strains of <i>Bacillus cereus</i> Group in Artisanal Mexican Cheese
49/49 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 49 checked references that resolve
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The members of the Bacillus cereus group are commonly present contaminants of fresh and heat-treated milk
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Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group
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Multistate Outbreak of Listeria monocytogenes Associated with Mexican-Style Cheese Made from Pasteurized Milk among Pregnant, Hispanic Women
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Growth potential of Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments
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Effect of calcium and vitamin D<sub>2</sub> fortification on quality characteristics of dahi
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Biocontrol of Psychrotrophic Enterotoxigenic Bacillus cereus in a Nonfat Hard Cheese by an Enterococcal Strain–Producing Enterocin AS-48
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resolves10.1016/j.idairyj.2015.05.011
A review of the microbiological hazards of dairy products made from raw milk
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Biology and taxonomy of<i>Bacillus cereus</i>,<i>Bacillus anthracis</i>, and<i>Bacillus thuringiensis</i>
resolves10.1016/j.micpath.2017.12.079
Molecular discrimination of Bacillus cereus group species in foods (lettuce, spinach, and kimbap) using quantitative real-time PCR targeting groEL and gyrB
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Prevalence of Potentially Pathogenic Bacillus cereus in Food Commodities in The Netherlands
The 7 references without a DOI — listed, not checked
no DOI — not checkedBacteriological Analytical Manual
no DOI — not checkedLos Quesos Mexicanos Genuinos. Patrimonio cultural que debe rescatarse
no DOI — not checkedB17
no DOI — not checkedB18
no DOI — not checkedB22
no DOI — not checkedB49
no DOI — not checkedB52
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