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The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment
The recent finding that the formation of staphylococcal enterotoxins in food is very different from that in cultures of pure Staphylococcus aureus sheds new light on, and brings into question, traditional microbial risk assessment methods based on planktonic liquid cultures. In fact, most bacteria i...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Landes Bioscience
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3260550/ https://ncbi.nlm.nih.gov/pubmed/22030860 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4161/viru.2.6.18122 |
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