Effect of gamma radiation and low temperature on pathogenic staphylococcus aureus isolated from pizza

American Journal of Food Technology

Volumn 7, Issue 4, 2012, Pages 204-213

  Arzina, H ^a   Zahid Hasan, Md ^a   Abdullah AI Mahin, ^b   Harun Or Rashid, ^b  

^a STAMFORD UNIVERSITY BANGLADESH   (Bangladesh)

^b INSTITUTE OF FOOD AND RADIATION BIOLOGY   (Bangladesh)

Author keywords

Decontamination; Gamma radiation; Low temperature; Pizza; Preservation; Staphylococcus aureus

Indexed keywords

ENTEROTOXIN; HUMAN PATHOGENS; LOW TEMPERATURES; MICROBIOLOGICAL QUALITY; PIZZA; RADIATION DOSE; READY-TO-EAT FOODS; S. AUREUS; SHELF LIFE; STAPHYLOCOCCUS AUREUS; TOTAL BACTERIAL COUNT; TOXIN PRODUCTION; VIABLE COUNT;

BACTERIA; DECONTAMINATION; DOSIMETRY; FOOD STORAGE; GAMMA RAYS; TEMPERATURE; TOXIC MATERIALS; WOOD PRESERVATION;

FOOD MICROBIOLOGY;

BACTERIA (MICROORGANISMS); MUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 84857163025     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2012.204.213     Document Type: Article

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