Development of a reference material for Staphylococcus aureus enterotoxin A in cheese: Feasibility study, processing, homogeneity and stability assessment

Food Chemistry

Volumn 168, Issue , 2015, Pages 241-246

  Zeleny, R ^a   Emteborg, H ^a   Charoud Got, J ^a   Schimmel, H ^a   Nia, Y ^b   Mutel, I ^b   Ostyn, A ^b   Herbin, S ^b   Hennekinne, J A ^b  

^a JOINT RESEARCH CENTRE   (Italy)

^b UNIVERSITÉ PARIS EST   (France)

Author keywords

(Certified) Reference material; Cheese; ELISA; European Screening Method; Quality assurance; Staphylococcus aureus enterotoxin A (SEA)

Indexed keywords

BACTERIA; CHEESES; ENZYME INHIBITION; LAWS AND LEGISLATION; PLANNING; QUALITY ASSURANCE; SYSTEM STABILITY; FOOD STORAGE;

ELISA; ENTEROTOXIN; PROCESSING PROCEDURES; REFERENCE MATERIAL; RELIABLE MEASUREMENT; SCREENING METHODS; STAPHYLOCOCCAL ENTEROTOXIN A; STAPHYLOCOCCUS AUREUS;

CUTTING;

STAPHYLOCOCCUS ENTEROTOXIN A; ENTEROTOXIN; ENTEROTOXIN A, STAPHYLOCOCCAL;

ARTICLE; CHEESE; CONTROLLED STUDY; ENVIRONMENTAL TEMPERATURE; FEASIBILITY STUDY; FOOD PROCESSING; FOOD STORAGE; FREEZE DRYING; GRINDING; LASER DIFFRACTION; LIGHT SCATTERING; MATERIALS; NONHUMAN; PARTICLE SIZE; POWDER; REFERENCE SUBSTANCE; SCREENING; STANDARD; STAPHYLOCOCCUS AUREUS; FOOD HANDLING; MICROBIOLOGY; BIODEGRADATION; CHEESEMAKING; FOOD ANALYSIS; QUALITY CONTROL; REFERENCE VALUE; STAPHYLOCOCCAL FOOD POISONING; STORAGE TEMPERATURE;

CHEESE; ENTEROTOXINS; FEASIBILITY STUDIES; FOOD HANDLING; REFERENCE STANDARDS;

STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 84905014481     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.066     Document Type: Article

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