Initiation of Staphylococcal Growth in Processed Meat Environments
Authors:
Open Access
- 1 January 1971
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 21 (5) , 940-942
Abstract
The probability of staphylococcal growth initiation in laboratory-made cured meats is investigated and compared with growth initiation in broths.Keywords
This publication has 4 references indexed in Scilit:
- Production of Enterotoxin‐B in Cured MeatsJournal of Food Science, 1969
- Effects of Meat-curing Salts and Temperature on Production of Staphylococcal Enterotoxin BJournal of Bacteriology, 1968
- Effect of Sodium Chloride and pH on Enterotoxin B ProductionJournal of Bacteriology, 1966
- Identification of a New Enterotoxin as Enterotoxin CJournal of Bacteriology, 1965