Inactivation of staphylococcal enterotoxins by heat and reactivation by high pH treatment-Reference-Cited by-同舟云学术

Inactivation of staphylococcal enterotoxins by heat and reactivation by high pH treatment

Published:1990-01 Issue:1 Volume:10 Page:33-42
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Schwabe M.,Notermans S.,Boot R.,Tatini S.R.,Krämer J.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference14 articles.

1. Enterotoxins;Bergdoll,1970

2. Partial purification of staphylococcal enterotoxin;Bergdoll;Arch. Biochem.,1951

3. Thermal inactivation of staphylococcal enterotoxins B and C;Fung;Appl. Microbiol.,1973

4. Influence of frankfurter-type sausage manufacture and composition on the serological inactivation of staphylococcal enterotoxin B;Horn;Fleischwirtschaft,1986

5. Quantification of monomeric and oligomeric forms of membrane-bound staphylococcal α-toxin by ELISA using a neutralizing monoclonal antibody;Hugo;Zentralbl. Bakteriol. Mikrobiol. Hyg. SER. A,1988

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