Fate of selected food-borne pathogens during the fermentation of squid shiokara

Journal of the Food Hygienic Society of Japan

Volumn 40, Issue 3, 1999, Pages 206-210

  Wu, Yu Ching ^a   Kimura, Bon ^a   Fujii, Tateo ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Clostridium botulinum; Food borne pathogen; Shiokara; Squid; Staphylococcus aureus; Vibrio parahaemolyticus

Indexed keywords

ARTICLE; CLOSTRIDIUM BOTULINUM; DRUG MANUFACTURE; FERMENTATION; FOOD CONTAMINATION; NONHUMAN; SEA FOOD; SQUID; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

BACTERIA (MICROORGANISMS); CEPHALOPODA; CLOSTRIDIUM BOTULINUM; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EID: 0032808173     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.40.3_206     Document Type: Article

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