Behavior and enterotoxin production by coagulase negative staphylococcus in cooked ham, reconstituted skimmed milk, and confectionery cream

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Oliveira, Ana Maria ^a   Miya, Norma Teruko Nago ^a   Sant'Ana, Anderson S ^b   Pereira, José Luiz ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Coagulase negative staphylococci; Confectionery cream; Enterotoxigenic staphylococci; Enterotoxin; Food safety; Ham; Skimmed milk powder

Indexed keywords

ENTEROTOXIN; ISOPROTEIN;

ANIMAL; ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; COMPARATIVE STUDY; DAIRY PRODUCT; FAST FOOD; FOOD CONTAMINATION; GRAM NEGATIVE AEROBIC RODS AND COCCI; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; METABOLISM; MICROBIOLOGY; MILK; SPECIES DIFFERENCE; STAPHYLOCOCCUS; SWINE; TEMPERATURE; TIME;

ANIMALS; ANTIBIOSIS; COLONY COUNT, MICROBIAL; DAIRY PRODUCTS; ENTEROTOXINS; FAST FOODS; FOOD CONTAMINATION; GRAM-NEGATIVE AEROBIC BACTERIA; MEAT; MILK; PROTEIN ISOFORMS; SPECIES SPECIFICITY; STAPHYLOCOCCUS; SUS SCROFA; TEMPERATURE; TIME FACTORS;

STAPHYLOCOCCUS; STAPHYLOCOCCUS CHROMOGENES;

EID: 77957156209     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01754.x     Document Type: Article

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