One of the major concerns in refrigerated RTE foods
with low acidity is the control of Bacillus spp. spores due to spore
germination at pH > 4.6 (Evelyn & Silva, 2015). Bacillus cereus can
grow at suboptimal temperatures (4e55 C), pH (4.9e9.3) and aw
(0.92e1.0) and produce heat-stable emetic toxins at >10 C (EFSA.,
2005).