Bello, S

Influence of pH and Storage Period on the Antibacterial Susceptibility of Enterotoxigenic Bacillus cereus in Pasteurized Cow Milk during Low Temperature Storage

Food preservation processes are usually applied with the aim of slowing down or preventing spoilage and pathogenic bacteria in food materials. This involves the application of one or more environmental stresses (or hurdles) in the form of extremes of temperature, pH, and the manipulation of other optimal growth conditions.Environmental stress th...