Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21°C

Journal of Food Protection

Volumn 68, Issue 9, 2005, Pages 1911-1915

  Ingham, Steven C ^a   Engel, Rebecca A ^a   Fanslau, Melody A ^a   Schoeller, Erica L ^a   Searls, Gina ^a   Buege, Dennis R ^a   Zhu, Jun ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b University of Wisconsin   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

STAPHYLOCOCCUS AUREUS;

WATER;

ARTICLE; BACTERIAL COUNT; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; SAFETY; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME; VACUUM;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME FACTORS; VACUUM; WATER;

EID: 26044443450     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.9.1911     Document Type: Article

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