Efficacy of two Staphylococcus aureus phage cocktails in cheese production

International Journal of Food Microbiology

Volumn 217, Issue , 2016, Pages 7-13

  El Haddad, Lynn ^a   Roy, Jean Pierre ^b   Khalil, Georges E ^c   St Gelais, Daniel ^a,d   Champagne, Claude P ^a,d   Labrie, Steve ^a   Moineau, Sylvain ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b Cegep de Sherbrooke   (Canada)

^c UNIVERSITY OF TEXAS MD ANDERSON CANCER CENTER   (United States)

^d FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Cheese; Enterotoxin; Phage; Staphylococcus

Indexed keywords

STAPHYLOCOCCUS ENTEROTOXIN C; ANTIINFECTIVE AGENT; BIOLOGICAL CONTROL AGENT; ENTEROTOXIN;

ARTICLE; BACTERIAL STRAIN; BACTERIAL VIRULENCE; CELL POPULATION; CHEESE; COLONY FORMING UNIT; CONTROLLED STUDY; HEAT TREATMENT; HOST RANGE; LACTOCOCCUS LACTIS; MYOVIRIDAE; NONHUMAN; PASTEURIZATION; PODOVIRIDAE; SIPHOVIRIDAE; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS PHAGE; STARTER CULTURE; BIOLOGICAL CONTROL AGENT; BIOSYNTHESIS; FOOD CONTROL; FOOD SAFETY; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; STAPHYLOCOCCAL FOOD POISONING; VIROLOGY;

ANTI-BACTERIAL AGENTS; BIOLOGICAL CONTROL AGENTS; CHEESE; ENTEROTOXINS; FOOD MICROBIOLOGY; FOOD SAFETY; HOST SPECIFICITY; MYOVIRIDAE; PASTEURIZATION; PODOVIRIDAE; SIPHOVIRIDAE; STAPHYLOCOCCAL FOOD POISONING; STAPHYLOCOCCUS AUREUS;

EID: 84944402838     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.10.001     Document Type: Article

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