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International Journal of Environmental Health Research

Volumn 11, Issue 3, 2001, Pages 257-266

Thermal inactivation of antimicrobial-resistant gram-positive cocci in chicken meat: D and Z value determinations

(4) Bertolatti, Dean a Munyard, Steven J b Grubb, Warren B a Binns, Colin W a

a CURTIN UNIVERSITY (Australia)

b Western Australian Centre for Pathology and Medical Research (Australia)

Author keywords

Antimicrobial resistance; Gram positive cocci; Poultry; Thermal inactivation

Indexed keywords

ANTIBIOTIC AGENT;

FOOD SUPPLY; HEALTH AND SAFETY;

ANTIBIOTIC RESISTANCE; ARTICLE; AUSTRALIA; BACTERIUM ISOLATE; COOKING; GRAM POSITIVE COCCI; HEAT TOLERANCE; HEAT TREATMENT; MEAT; NONHUMAN; POULTRY; TEMPERATURE SENSITIVITY;

ANIMALS; CHICKENS; COOKERY; DRUG RESISTANCE, MICROBIAL; FOOD CONTAMINATION; FOOD TECHNOLOGY; GRAM-POSITIVE BACTERIA; HEAT;

ANIMALIA; BACTERIA (MICROORGANISMS); GALLUS GALLUS; POSIBACTERIA;

EID: 0034910475 PISSN: 09603123 EISSN: None Source Type: Journal
DOI: 10.1080/09603120120070874 Document Type: Article

Times cited : (8)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.