Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

International Journal of Food Microbiology

Volumn 246, Issue , 2017, Pages 20-24

  Ratsimba, Angela ^a   Leroy, Sabine ^b   Chacornac, Jean Paul ^b   Rakoto, Danielle ^a   Arnaud, Elodie ^c   Jeannoda, Victor ^a   Talon, Régine ^b  

^a UNIVERSITY OF ANTANANARIVO   (Madagascar)

^b CEMAGREF   (France)

^c CIRAD   (France)

Author keywords

Beef; Kitoza; Pork; Smoking; Staphylococcus; Sun drying

Indexed keywords

COAGULASE NEGATIVE STAPHYLOCOCCUS; ECOSYSTEM; ENTEROBACTERIACEAE; NONHUMAN; PORK; SMOKING; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS; STAPHYLOCOCCUS SAPROPHYTICUS; SUN; ANIMAL; BIODIVERSITY; BOVINE; CHEMISTRY; FOOD CONTROL; FOOD PRESERVATION; GENETIC VARIATION; ISOLATION AND PURIFICATION; MADAGASCAR; MEAT; MICROBIOLOGY; PH; PIG; PROCEDURES; RED MEAT; STAPHYLOCOCCUS; STAPHYLOCOCCUS INFECTION; TEMPERATURE;

SODIUM CHLORIDE;

ANIMALS; BIODIVERSITY; CATTLE; ECOSYSTEM; FOOD MICROBIOLOGY; FOOD PRESERVATION; GENETIC VARIATION; HYDROGEN-ION CONCENTRATION; MADAGASCAR; MEAT PRODUCTS; RED MEAT; SODIUM CHLORIDE; STAPHYLOCOCCAL INFECTIONS; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; SWINE; TEMPERATURE;

EID: 85011827230     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.02.001     Document Type: Article

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