Increased D-values of Staphylococcus aureus resulting from anaerobic heating and enumeration of survivors
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Cited by 13 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. Heat Inactivation of Methicillin-Resistant Staphylococcus aureus Strains from German Dairy farms in Colostrum and Raw Milk;Animals;2023-11-17
2. 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;Journal of Food Safety;2013-01-04
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4. Development of Associations and Kinetic Models for Microbiological Data to Be Used in Comprehensive Food Safety Prediction Software;Journal of Food Science;2010-07-27
5. Staphylococcus aureus and other pathogenic Gram-positive cocci;Foodborne Pathogens;2009
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