Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression ofStaphylococcus aureusin Milk-Reference-Cited by-同舟云学术

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Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression ofStaphylococcus aureusin Milk

Published:2019-04 Issue:4 Volume:16 Page:282-289
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Babić Milijana¹,Pajić Marija²,Radinović Miodrag²,Boboš Stanko²,Bulajić Snežana¹,Nikolić Aleksandra³,Velebit Branko³

Affiliation:

1. Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia.

2. Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia.

3. Institute of Meat Hygiene and Technology, Belgrade, Serbia.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2018.2544

Reference32 articles.

1. Food Poisoning and Staphylococcus aureus Enterotoxins

2. Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept

3. A dynamic approach to predicting bacterial growth in food

4. Interactions between Staphylococcus aureus and lactic acid bacteria: An old story with new perspectives

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1. Graphene-based biosensors in milk analysis: A review of recent developments;Food Chemistry;2024-05

2. Microbiological Quality and Safety of Brazilian Mozzarella Cheese During Production Stages;Foodborne Pathogens and Disease;2024-04-11

3. Toxigenic characterization, spoilage potential, and antimicrobial susceptibility of coagulase-positive Staphylococcus species isolated from Minas Frescal cheese;Journal of Dairy Science;2023-11

4. Susceptibility of emetic and enterotoxigenic Bacillus cereus grown at high temperature to disinfectants;Heliyon;2023-06

5. Modelling the growth of Staphylococcus aureus with different levels of resistance to low temperatures in glutinous rice dough;LWT;2023-01

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