Examination of Staphylococcus aureus Survival and Growth during Cheese-making Process-Reference-Cited by-同舟云学术

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Examination of Staphylococcus aureus Survival and Growth during Cheese-making Process

Published:2008 Issue:2 Volume:49 Page:116-123
ISSN:0015-6426
Container-title:Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi)
language:
Short-container-title:J. Food Hyg. Soc. Jpn

Author:

AOYAMA Kenji,TAKAHASHI Chitose,YAMAUCHI Yoshihiko,SAKAI Fumihiko,IGARASHI Hideo,YANAHIRA Syuichi,KONISHI Hiroaki

Publisher

Japanese Society for Food Hygiene and Safety

Subject

General Medicine

Reference18 articles.

1. 2) 品川邦汎,食品の高度衛生管理に関する研究,厚生労働科学研究費補助金食品安全確保研究事業平成15年度総括研究報告書,II-2, 2004.

2. Implication of milk and milk products in food-borne diseases in France and in different industrialised countries

3. Food poisoning due to enterotoxigenic strains of Staphylococcus present in Minas cheese and raw milk in Brazil

4. Microbiological Safety of Cheese Made from Heat-Treated Milk, Part II. Microbiology

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comprehensive Study of the Boundaries of Enterotoxin A Production and Growth ofStaphylococcus aureusat Various Temperatures and Salt Concentrations;Journal of Food Science;2018-12-12

2. Characteristics of Staphylococcal Enterotoxin A Production and Growth of Staphylococcus aureus in Shaking and Stationary Cultures;Biocontrol Science;2018

3. Milk maturation temperature and time are key technological parameters to limit staphylococcal enterotoxin production during uncooked semi-hard cheese manufacture;Food Control;2016-01

4. Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds;Toxins;2013-04-23

5. Tool for Quantification of Staphylococcal Enterotoxin Gene Expression in Cheese;Applied and Environmental Microbiology;2010-03

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