Characterization of enterotoxigenic Staphylococcus aureus from ready-to-eat seafood (RTES)-Reference-Cited by-同舟云学术

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Characterization of enterotoxigenic Staphylococcus aureus from ready-to-eat seafood (RTES)

Published:2021-01 Issue: Volume:135 Page:110042
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Beshiru Abeni,Igbinosa Isoken H.,Igbinosa Etinosa O.

Funder

African-German Network of Excellence in Science

German Ministry of Education and Research

Alexander von Humboldt Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Staphylococcus aureus in foods: Most probable number method for isolation. Sec. 17.5.01, Method 987.09;AOAC,1995

2. Staphylococcus aureus in foods: Surface plating method for isolation and enumeration. Sec. 17.5.02, Method 987.09;AOAC,1995

3. Characterization of extracellular virulence properties and biofilm-formation capacity of Vibrio species recovered from ready-to-eat (RTE) shrimps;Beshiru;Microbial Pathogenesis,2018

4. Biofilm formation and potential virulence factors of Salmonella strains isolated from ready-to-eat shrimps;Beshiru;PloS One,2018

5. Detection of antibiotic-resistant and putative virulence determinant genes of Vibrio strains isolated from ready-to-eat (RTE) shrimps;Beshiru;Journal of Applied Microbiology,2020

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2. Characterization of resistance and virulence factors in livestock-associated methicillin-resistant Staphylococcus aureus;Scientific Reports;2024-06-09

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4. Staphylococcus aureus toxicity;Encyclopedia of Toxicology;2024

5. Prevalence, characterization, and implications of methicillin-resistant Staphylococcus aureus (MRSA) in ready-to-eat foods from Delta, Nigeria: a concern for consumer safety;Sustainable Microbiology;2024-01

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