High-Sensitivity/Specificity Colorimetric Determination of Viable Staphylococcus Aureus in Ready-to-Eat Foods Using Mimicking Peroxidase and Temperate Bacteriophage-Reference-Cited by-同舟云学术

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High-Sensitivity/Specificity Colorimetric Determination of Viable Staphylococcus Aureus in Ready-to-Eat Foods Using Mimicking Peroxidase and Temperate Bacteriophage

Published:2023 Issue: Volume: Page:
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Author:

Zhou Wen-yuan,Li Ya-jie,Zhu Guoqiang,Yang Zhen-Quan,Gu Xuewen,Xu Xuechao

Publisher

Elsevier BV

Reference47 articles.

1. Biosensors for rapid and sensitive detection of Staphylococcus aureus in food;M Rubab;Biosens. Bioelectron,2018

2. Surveillance of foodborne disease outbreaks in China;W Li;Food. Control,2003

3. Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss;K H Lu;Food. Microbiol,2020

4. A meta-analysis of major foodborne pathogens in Chinese food commodities between;N Paudyal;Foodborne. Pathog. Dis,2006

5. Prevalence, antimicrobial susceptibility, and enterotoxin gene detection of Staphylococcus aureus isolates in ready-to-eat foods in Shaanxi, People's Republic of China;X Xing;J. Food. Prot,2014

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