The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón)
- 31 August 1999
- journal article
- Published by Elsevier in Meat Science
- Vol. 52 (4), 411-419
- https://doi.org/10.1016/s0309-1740(99)00023-6
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Fermented meat production and consumption in the European UnionPublished by Springer Nature ,1995
- Effect of three commercial starters on growth of Staphylococcus aureus and enterotoxins (A–D) and thermonuclease production in brothInternational Journal of Food Microbiology, 1994
- Present state of knowledge on staphylococcal intoxicationInternational Journal of Food Microbiology, 1989
- Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausageInternational Journal of Food Microbiology, 1988
- Fermented Meat and Poultry ProductsPublished by Springer Nature ,1986
- The effect of Bacillus subtilis and Streptococcus faecalis var. liquefaciens on staphylococcal enterotoxin A activityInternational Journal of Food Microbiology, 1985
- The Effect of Nitrite on the Growth of Pathogens during Manufacture of Dry and Semi-dry SausageCanadian Institute of Food Science and Technology Journal, 1984
- A Simple Sensitive Method for Determining Staphylococcal Thermonuclease in CheeseJournal of Applied Bacteriology, 1981
- EFFECT OF WATER ACTIVITY ON NUCLEASE PRODUCTION BY Staphylococcus aureusJournal of Food Science, 1978
- Applicability of Heat-Stable Deoxyribonuclease Assay for Assessment of Staphylococcal Growth and the Likely Presence of Enterotoxin in CheeseJournal of Dairy Science, 1973