Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready-to-Eat (RTE) Foods in Korea-Reference-Cited by-同舟云学术

Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready-to-Eat (RTE) Foods in Korea

Published:2013-01-04 Issue:1 Volume:33 Page:17-24
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Min Kyung-Jin¹,Jung Yang-Jin¹,Kwon Kyung-Yoon¹,Kim Ju-Hui¹,Hwang In-Gyun²,Yoon Ki-Sun¹

Affiliation:

1. Department of Food and Nutrition; Kyung Hee University; Seoul Korea

2. Food Microbiology Division, National Institute of Food and Drug Safety Evaluation; Korea Food and Drug Administration; Seoul Korea

Funder

Korea Food & Drug Administration

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12018/fullpdf

Reference26 articles.

1. Review: Staphylococcal enterotoxins;Balaban;Int. J. Food Microbiol.,2000

2. A dynamic approach to predicting bacterial growth in food;Baranyi;Int. J. Food Microbiol.,1994

3. Analytical methods for Staphylococcus aureus;Bergdoll;Int. J. Food Microbiol.,1990

4. Growth and production of enterotoxin A by Staphylococcus aureus on “home-style” french fries;Doan;J. Food Sci.,1999

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