Growth of Staphylococcus aureus and Synthesis of Enterotoxin During Ripening of Experimental Manchego-Type Cheese-Reference-Cited by-同舟云学术

Growth of Staphylococcus aureus and Synthesis of Enterotoxin During Ripening of Experimental Manchego-Type Cheese

Published:1992-01 Issue:1 Volume:75 Page:19-26
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Gómez-Lucía Esperanza,Goyache Joaquin,Orden Jose A.,Domenech Ana,Javier Hernandez F.,Ruiz-Santa Quiteria Jose A.,Lopez Belen,Blanco Jose L.,Suárez Guillermo

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference33 articles.

1. Growth and enterotoxin production by Staphylococcus aureus in whey from the manufacture of Domiati cheese;Ahmed;J. Food Prot.,1983

2. Survival and growth of Staphylococcus aureus on temperature-abused beef livers;Beny;J. Food Prot.,1984

3. Boletín Epidemiológico Semanal. 1991. Ministerio de Sanidad y Seguridad Social 1870:237.

4. Selective enterotoxin production by a Staphylococcus aureus strain implicated in a foodborne outbreak;Bryant;J. Food Prot.,1988

5. Stability of staphylococcal enterotoxin A to selected conditions encountered in foods;Chordash;J. Food Sci.,1976

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