Improvement of the Detection Sensitivity for Staphylococcus aureus in Spices and Herbs

Author:

Cabicarová Tereza,Kaclíková Eva,Mader Anneluise,Minarovičová Jana,Koreňová Janka,Kuchta Tomáš

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Reference17 articles.

1. Dalmasso M, Bolocan AS, Hernandez M, Kapetanakou AE, Kuchta T, Manios SG, Melero B, Minarovičová J, Muhterem M, Nicolau AI, Rovira J, Skandamis PN, Stessl B, Wagner M (2014) Comparison of polymerase chain reaction methods and plating for analysis of enriched cultures of Listeria monocytogenes when using the ISO11290-1 method. J Microbiol Methods 98:8–14

2. De Buyser ML, Audinet N, Delbart MO, Maire M, Francoise F (1998) Comparison of selective culture media to enumerate coagulase-positive staphylococci in cheeses made from raw milk. Food Microbiol 15:339–346

3. Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) (2014) Ranking of low moisture foods in support of microbiological risk management. Preliminary report of FAO/WHO expert consultation on ranking of low moisture foods. R. o. a. f. w. c. process: 1-254

4. Garbowska M, Berthold-Pluta A, Stasiak-Rózańska L (2015) Microbiological quality of selected spices and herbs including the presence of Cronobacter spp. Food Microbiol 49:1–5

5. International Organization for Standardization (1999a) ISO 6888-1:1999. Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of (1999a) ISO coagulase-positive staphylococci (Staphylococcus aureus and other species): part 1: technique using Baird-Parker agar (1999a) ISO medium. Geneva

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