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Comparison of growth and disinfectant resistance of Bacillus cereus isolated from fresh-cut produce and organic vegetables

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Abstract

Bacillus cereus strains were inoculated into tryptic soy broth (TSB) and incubated (7–35°C). Exponential and stationary phase cells were subjected to TSB plus sodium hypochlorite (0–3.6%), hydrogen peroxide (0–0.28%), and acetic acid (0–1.5%). Populations were counted on tryptic soy agar. Linear regression was fitted to survival data to calculate death rates. Cell counts decreased at 7°C. Differences in growth patterns were observed at 10°C and 15°C. Exponential and stationary phase cells showed significant (p<0.05) differences in disinfectant resistance. Strains treated with different disinfectants showed differences in growth and disinfectant resistance during different growth phases.

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Correspondence to Yohan Yoon.

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Lee, S., Park, A., Yoon, H. et al. Comparison of growth and disinfectant resistance of Bacillus cereus isolated from fresh-cut produce and organic vegetables. Food Sci Biotechnol 23, 1727–1731 (2014). https://doi.org/10.1007/s10068-014-0236-8

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  • DOI: https://doi.org/10.1007/s10068-014-0236-8

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