Assessment of high and low enterotoxin A producing Staphylococcus aureus strains on pork sausage

International Journal of Food Microbiology

Volumn 182-183, Issue , 2014, Pages 44-50

  Zeaki, Nikoleta ^a   Cao, Rong ^a   Skandamis, Panagiotis N ^b   Rådström, Peter ^a   Schelin, Jenny ^a  

^a LUND UNIVERSITY   (Sweden)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Enterotoxin A (SEA); Prophage induction; Staphylococcal food poisoning; Staphylococcus aureus

Indexed keywords

BACTERIAL RNA; LACTIC ACID; MESSENGER RNA; STAPHYLOCOCCUS ENTEROTOXIN A;

ALLELE; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL VIABILITY; BACTERIOPHAGE; BACTERIUM CONTAMINATION; CONTROLLED STUDY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD SAFETY; GENE EXPRESSION; INCUBATION TIME; LIMIT OF DETECTION; MEAT; NONHUMAN; PORK; PROPHAGE; STAPHYLOCOCCUS AUREUS;

ENTEROTOXIN A (SEA); PROPHAGE INDUCTION; STAPHYLOCOCCAL FOOD POISONING; STAPHYLOCOCCUS AUREUS;

ANIMALS; ENTEROTOXINS; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; GENE EXPRESSION REGULATION, BACTERIAL; LACTIC ACID; MEAT PRODUCTS; STAPHYLOCOCCUS AUREUS; SWINE;

EID: 84901459423     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.05.010     Document Type: Article

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