Virulence and recovery of Staphylococcus aureus relevant to the food industry using improvements on traditional approaches

Food Control

Volumn 15, Issue 1, 2004, Pages 5-10

  Sandel, Mary K ^a,b   McKillip, John L ^a  

^a LOUISIANA TECH UNIVERSITY   (United States)

^b LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Detection enumeration; Staphylococcus aureus; Sublethally injured bacteria

Indexed keywords

AGAR; CATALASE; DEOXYRIBONUCLEASE; ENTEROTOXIN; HEMOLYSIN; TRIACYLGLYCEROL LIPASE; VIRULENCE FACTOR;

ACCURACY; ANALYTIC METHOD; ARTICLE; BACTERIAL VIRULENCE; BACTERIUM DETECTION; BACTERIUM ISOLATION; COLIFORM BACTERIUM; COMMENSALISM; COST BENEFIT ANALYSIS; CULTURE MEDIUM; FOOD CONTAMINATION; FOOD CONTROL; FOOD INDUSTRY; FOOD INTAKE; FOOD POISONING; FOOD PROCESSING; FOOD QUALITY; GRAM POSITIVE BACTERIUM; MICROFLORA; NONHUMAN; PATHOGENICITY; PLATE COUNT; SENSITIVITY ANALYSIS; SKIN FLORA; SPECIES HABITAT; STAPHYLOCOCCUS AUREUS; STRESS; SYMPTOMATOLOGY;

POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 0141482411     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00150-0     Document Type: Article

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