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  2. Heyndrickxia coagulans - Wikipedia

    en.wikipedia.org/wiki/Heyndrickxia_coagulans

    H. coagulans is often marketed as Lactobacillus sporogenes or a 'sporeforming lactic acid bacterium' probiotic, but this is an outdated name due to taxonomic changes in 1939. Although H. coagulans does produce L+ lactic acid , the bacterium used in these products is not a lactic-acid bacterium, as Bacillaceae species do not belong to the lactic ...

  3. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling. [15] Foods that are potentially hazardous inside the danger zone: [16] Meat: beef, poultry, pork, seafood; Eggs and other protein-rich foods; Dairy products; Cut or peeled fresh produce

  4. List of microorganisms used in food and beverage preparation

    en.wikipedia.org/wiki/List_of_microorganisms...

    Bacillus cereus: bacterium: chocolate [1] Bacillus coagulans: bacterium: chocolate [7] Bacillus licheniformis: bacterium: chocolate [1] Bacillus pumilus: bacterium: chocolate [1] Bacillus sphaericus: bacterium: soy stinky tofu: Bacillus stearothermophilus: bacterium: chocolate [1] Bacillus subtilis: bacterium: chocolate [1] Bacillus subtilis ...

  5. Did You Know Rice Can Be Deadly? How to Know When to Toss It

    www.aol.com/did-know-rice-deadly-know-160000020.html

    Rice can contain something called Bacillus cereus, a toxin-producing bacteria found in soil, vegetation and food. The pathogen is a common cause of food poisoning, ...

  6. Weizmannia - Wikipedia

    en.wikipedia.org/wiki/Weizmannia

    Weizmannia coagulans has many industrial applications, such as the coagulation of canned milk and flat-souring of other carbohydrate-containing canned foods and the production of lactic acid and various enzymes. It is found in many sources other than soil (canned foods, tomato juice, gelatin, milk, medical preparations and silage).

  7. Earth is 'really quite sick now' and in danger zone in nearly ...

    www.aol.com/news/earth-really-quite-sick-now...

    “We are in a danger zone for most of the Earth system boundaries,” said study co-author Kristie Ebi, a professor of climate and public health at the University of Washington.

  8. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T: Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ).

  9. Coagulin - Wikipedia

    en.wikipedia.org/wiki/Coagulin

    It has also been produced by other organisms, such as Bacillus coagulans I 4 in a plasmid location. [4] In human medicine, coagulation of coagulin is the basis of detection of bacterial endotoxin through the Limulus amebocyte lysate test for parenteral medications.