Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures

Meat Science

Volumn 62, Issue 2, 2002, Pages 267-273

  Portocarrero, Susana M ^a   Newman, Melissa ^a   Mikel, Benjy ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Country cured hams; Staphylococcal enterotoxin; Staphylococcus aureus

Indexed keywords

AGING PERIOD;

AGING OF MATERIALS; FOOD PROCESSING; RETAIL STORES; SODIUM CHLORIDE; TOXIC MATERIALS;

MEATS;

STAPHYLOCOCCUS AUREUS;

EID: 0035997427     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00026-8     Document Type: Article

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