Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert-type cheeses from raw goats' milk

Journal of Applied Microbiology

Volumn 85, Issue 3, 1998, Pages 537-544

  Meyrand, A ^a   Boutrand Loei, S ^a   Ray Gueniot, S ^a   Mazuy, C ^a   Gaspard, C E ^b   Jaubert, G ^b   Perrin, G ^c   Lapeyre, C ^c   Vernozy Rozand, C ^a  

^a VETAGRO SUP   (France)

^b Institut Technique des Produits Laitiers Caprins   (France)

^c Healthy Pigs Production and Experimentation Section   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CHEMICAL DETECTION; DAIRY PRODUCTS;

AEROBIC PLATE COUNTS; ENTEROTOXINS; GOAT'S MILK; INITIAL INOCULUMS; INITIAL POPULATION; LOG REDUCTIONS; MANUFACTURING PROCEDURE; RIPENING PERIODS; STAPHYLOCOCCAL ENTEROTOXIN A; STAPHYLOCOCCUS AUREUS;

MONOCLONAL ANTIBODIES;

STAPHYLOCOCCUS ENTEROTOXIN A;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; COLONY FORMING UNIT; ENZYME LINKED IMMUNOSORBENT ASSAY; FERMENTATION; GOAT; MILK; NONHUMAN; STAPHYLOCOCCUS AUREUS; TOXIN SYNTHESIS;

STAPHYLOCOCCUS AUREUS;

EID: 0031712652     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1998.853531.x     Document Type: Article

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