{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T19:25:25Z","timestamp":1792092325122,"version":"4.4.0"},"reference-count":300,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,12,15]],"date-time":"2024-12-15T00:00:00Z","timestamp":1734220800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2024,12,15]],"date-time":"2024-12-15T00:00:00Z","timestamp":1734220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The presence of\n                    <jats:italic>Bacillus cereus<\/jats:italic>\n                    in spices and herbs has posed a detrimental effect on food safety. The absence of thorough testing, comprehensive reporting, and vigilant surveillance of the illness has resulted in a significant underestimation of the true prevalence of foodborne illness caused by\n                    <jats:italic>B. cereus<\/jats:italic>\n                    .\n                    <jats:italic>B. cereus<\/jats:italic>\n                    spores are resistant to thermal processing (superheated steam, microwave, radiofrequency, infrared) that remains a significant challenge for the spice industry. Non\u2010thermal techniques, such as cold plasma, gamma irradiation, and electron beam irradiation, have gained significant interest for their ability to inactivate\n                    <jats:italic>B. cereus<\/jats:italic>\n                    spores. However, these technologies are constrained by inherent limitations. The composition of\n                    <jats:italic>B. cereus<\/jats:italic>\n                    spores, including dipicolinic acid, divalent cations, and low water content in the core, contributes significantly to their resistance properties. This review delves into the different factors that impact\n                    <jats:italic>B. cereus<\/jats:italic>\n                    spores in spices and herbs during sterilization, considering both intrinsic and extrinsic factors. This review also discussed the various techniques for inactivating\n                    <jats:italic>B. cereus<\/jats:italic>\n                    spores from spices and highlighted their effectiveness and constraints. It also provides valuable insights for enhancing sterilization strategies in the spices and herbs industry.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70056","type":"journal-article","created":{"date-parts":[[2024,12,16]],"date-time":"2024-12-16T02:43:12Z","timestamp":1734316992000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Intrinsic and extrinsic factors influencing\n                    <i>Bacillus cereus<\/i>\n                    spore inactivation in spices and herbs: Thermal and non\u2010thermal sterilization approaches"],"prefix":"10.1111","volume":"24","author":[{"given":"Chinglen","family":"Leishangthem","sequence":"first","affiliation":[{"name":"Department of Food Process Engineering National Institute of Technology Rourkela  Odisha India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A. S.","family":"Mujumdar","sequence":"additional","affiliation":[{"name":"Department of Bioresource Engineering McGill University  Quebec Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6035-4677","authenticated-orcid":false,"given":"Hong\u2010Wei","family":"Xiao","sequence":"additional","affiliation":[{"name":"College of Engineering China Agricultural University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1018-382X","authenticated-orcid":false,"given":"P. 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