Application of lysostaphin-producing lactobacilli to control staphylococcal food poisoning in meat products

Journal of Food Protection

Volumn 61, Issue 4, 1998, Pages 419-424

  Cavadini, Christoph ^a,b   Hertel, Christian ^b   Hammes, Walter P ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

DECONTAMINATION; FERMENTATION MODEL; FOOD PROCESSING; FOOD SAFETY; PROCESS CONTROL; STAPHYLOCOCCUS CARNOSUS;

LACTOBACILLUS CURVATUS; STAPHYLOCOCCI; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS CARNOSUS;

EID: 0032055947     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.4.419     Document Type: Article

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