Bacteriophage performance against Staphylococcus aureus in milk is improved by high hydrostatic pressure treatments

International Journal of Food Microbiology

Volumn 156, Issue 3, 2012, Pages 209-213

  Tabla, R ^a   Martinez B ^c   Rebollo, J E ^b   Gonzalez J ^a   Ramirez M R ^a   Roa, I ^a   Rodriguez A ^c   Garcia P ^c  

^a Instituto Tecnologico Agroalimentario   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Bacteriophages; Hurdle; Hydrostatic pressure; Milk; Preservation; Staphylococcus

Indexed keywords

ARTICLE; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIOPHAGE; BACTERIUM CONTAMINATION; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD PROCESSING; HYDROSTATIC PRESSURE; INCUBATION TEMPERATURE; MILK; NONHUMAN; PASTEURIZATION; STAPHYLOCOCCUS AUREUS;

ANIMALS; BACTERIOPHAGES; FOOD HANDLING; HUMANS; HYDROSTATIC PRESSURE; MILK; PASTEURIZATION; STAPHYLOCOCCUS AUREUS;

STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 84861007105     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.03.023     Document Type: Article

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