Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread-Reference-Cited by-同舟云学术

Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread

Published:2022 Issue: Volume:65 Page:
ISSN:1678-4324
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Campos Fábio Martins¹^ORCID,Silva Francine Fernandes da²^ORCID,Teixeira Nathalia Bibiana³^ORCID,Cunha Maria de Lourdes Ribeiro de Souza da³^ORCID,Oliveira Tereza Cristina Rocha Moreira de²^ORCID

Affiliation:

1. Instituto Federal do Paraná, Brazil

2. Universidade Estadual de Londrina, Brazil

3. Universidade Estadual Paulista, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1516-89132022000100510&tlng=en

Reference51 articles.

1. Influence of guar gum on the baking quality of gluten-free cheese bread made using frozen and chilled dough;Zapata F;Int. J. Food Sci. Technol,2019

2. Enterotoxigenic potential of Staphylococcus aureus isolated from artisan minas cheese from the Serra da Canastra - MG, Brazil;Dores MT;Food Sci. Technol,2013

3. Food poisoning due to enterotoxigenic strains of Staphylococcus present in minas cheese and raw milk in Brazil;Do Carmo LS;Food Microbiol,2002

4. Further evidence for staphylococcal food poisoning outbreaks caused by egc-encoded enterotoxins;Johler S;Toxins (Basel),2015

5. Food poisoning and Staphylococcus aureus enterotoxins;Argudín MA;Toxins (Basel),2010

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