Staphylococcus: Occurrence and Properties
Author:
Publisher
Elsevier
Reference20 articles.
1. Biodiversity of coagulase-negative staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples;Coton;International Journal of Food Microbiology,2010
2. Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs;Even;International Journal of Food Microbiology,2010
3. Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system;Gøtterup;International Journal of Food Microbiology,2007
4. Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation;Hennekinne;FEMS Microbiology Review,2012
5. Safety assessment of dairy microorganisms: coagulase-negative staphylococci;Irlinger;International Journal of Food Microbiology,2008
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