Classical enterotoxins of coagulase-positive Staphylococcus aureus isolates from raw milk and products for raw milk cheese production in Ireland
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-012-0067-4.pdf
Reference39 articles.
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3. Bachmann HP, Spahr U (1995) The fate of potentially pathogenic bacteria in Swiss hard and semihard cheeses made from raw milk. J Dairy Sci 78:476–483
4. Beuvier E, Buchin S (2004) Raw milk cheeses, In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds.) Cheese: chemistry, physics and microbiology. Elsevier Academic Press, Amsterdam, pp 319–345
5. Boerema JA, Clemens R, Brightwell G (2006) Evaluation of molecular methods to determine enterotoxigenic status and molecular genotype of bovine, ovine, human and food isolates of Staphylococcus aureus. Int J Food Microbiol 107:192–201
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