Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: Detection and behavior during the cooking process

Applied and Environmental Microbiology

Volumn 72, Issue 11, 2006, Pages 7057-7062

  Pepe, Olimpia ^a   Blaiotta, Giuseppe ^a   Bucci, Francesca ^a   Anastasio, Marilena ^a   Aponte, Maria ^a   Villani, Francesco ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CONTAMINATION; FOOD PROCESSING; GROWTH KINETICS; MOLECULAR STRUCTURE; PH EFFECTS; TOXICITY;

CHICKEN PRODUCTS; PHENOTYPIC; STAPHYLOCOCCUS AUREUS; WATER ACTIVITIES;

BACTERIA;

STAPHYLOCOCCUS ENTEROTOXIN A; WATER;

ANALYTICAL METHOD; BACTERIUM; BEHAVIORAL RESPONSE; BIRD; DETECTION METHOD; DISEASE INCIDENCE; MARKET CONDITIONS; PHENOTYPE;

AGGLUTINATION TEST; ARTICLE; BACTERIAL GENE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM DETECTION; BACTERIUM IDENTIFICATION; BREADED CHICKEN; CHICKEN; COAGULASE POSITIVE STAPHYLOCOCCUS; CONSUMER; COOKING; EVALUATION; FOOD; FOOD CONTAMINATION; FOOD SAFETY; GENE TARGETING; HEALTH HAZARD; HEAT TOLERANCE; ITALY; MEAT; NONHUMAN; PH; PHENOTYPE; POLYMERASE CHAIN REACTION; REVERSED PASSIVE LATEX AGGLUTINATION ASSAY; SEA GENE; SEB GENE; SEC GENE; SED GENE; SEE GENE; SEG GENE; SEH GENE; SEI GENE; SEJ GENE; SEM GENE; SEN GENE; SEO GENE; STAPHYLOCOCCUS AUREUS; TOXIC SHOCK SYNDROME TOXIN 1 GENE; WESTERN BLOTTING;

ANIMALS; BREAD; CHICKENS; COLONY COUNT, MICROBIAL; COOKERY; ENTEROTOXINS; FOOD INDUSTRY; HEAT; HYDROGEN-ION CONCENTRATION; ITALY; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; STAPHYLOCOCCUS AUREUS; WATER;

EURASIA; EUROPE; ITALY; SOUTHERN EUROPE;

STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 33751034845     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.00198-06     Document Type: Article

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