Microbiological safety of meat | Staphylococcus aureus
Author:
Publisher
Elsevier
Reference44 articles.
1. Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham-a comparison of classical culturing detection and RFLP-PCR;Atanassova;Int. J. Food Microbiol.,2001
2. Application of natural antimicrobials in food preservation: recent views;Batiha;Food Contr.,2021
3. Predicting growth-no growth of Staphylococcus aureus on vacuum-packaged ready-to-eat meats;Borneman;J. Food Prot.,2009
4. Assessing the potential for raw meat to influence human colonization with Staphylococcus aureus;Carrel;Sci. Rep.,2017
5. Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products;Castillejo-Rodríguez;J. Food Prot.,2002
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