Modeling the effect of water activity, pH, and temperature on the probability of enterotoxin a production by Staphylococcus aureus

Journal of Food Protection

Volumn 79, Issue 1, 2016, Pages 148-152

  Ding, Tian ^a,b   Yu, Yan Yan ^a   Hwang, Cheng An ^c   Dong, Qing Li ^d   Chen, Shi Guo ^a   Ye, Xing Qian ^a,e   Liu, Dong Hong ^a,b,e  

^a ZHEJIANG UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

^d UNIVERSITY OF SHANGHAI FOR SCIENCE AND TECHNOLOGY   (China)

^e ZHEJIANG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ENTEROTOXIN; WATER;

ANIMAL; BIOSYNTHESIS; BOVINE; CHEMISTRY; METABOLISM; MICROBIOLOGY; MILK; PHYSIOLOGY; STAPHYLOCOCCUS AUREUS; STATISTICAL MODEL; TEMPERATURE;

ANIMALS; CATTLE; ENTEROTOXINS; LOGISTIC MODELS; MILK; STAPHYLOCOCCUS AUREUS; TEMPERATURE; WATER;

EID: 84954522683     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-15-161     Document Type: Article

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