GROWTH OF Staphylococcus aureus AND PRODUCTION OF ENTEROTOXINS IN PEPPERONI
- 1 March 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (2), 223-225
- https://doi.org/10.1111/j.1365-2621.1976.tb00588.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- HEAT‐STABLE NUCLEASE FOR ASSESSMENT OF STAPHYLOCOCCAL GROWTH AND LIKELY PRESENCE OF ENTEROTOXINS IN FOODSJournal of Food Science, 1975
- INFLUENCE OF FOOD ENVIRONMENTS ON GROWTH OF STAPHYLOCOCCUS AUREUS AND PRODUCTION OF VARIOUS ENTEROTOXINS1Journal of Milk and Food Technology, 1973
- CONTROL OF Staphylococcus aureus IN SAUSAGE BY STARTER CULTURES AND CHEMICAL ACIDULATIONJournal of Food Science, 1973
- Effect of p H and Oxygen Tension on Staphylococcal Growth and Enterotoxin Formation in Fermented SausageApplied Microbiology, 1972
- CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTSJournal of Milk and Food Technology, 1972
- Production of Enterotoxin‐B in Cured MeatsJournal of Food Science, 1969
- Effects of Meat-curing Salts and Temperature on Production of Staphylococcal Enterotoxin BJournal of Bacteriology, 1968
- Effect of Curing Ingredients and Procedures on the Survival and Growth of Staphylococci in and on Cured MeatsApplied Microbiology, 1956