Thermal Inactivation of Sodium-Habituated Staphylococcus aureus in Ready-to-Heat Sauces

Effect of Salt and Sodium Nitrite on Growth and Enterotoxin Production of Staphylococcus aureus during the Production of Air-Dried Fresh Pork Sausage

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Heat and Acid Tolerance Responses of Listeria monocytogenes as Affected by Sequential Exposure to Hurdles during Growth

(2016) PANAGIOTIS N. SKANDAMIS et al.   JOURNAL OF FOOD PROTECTION

Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

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The formation ofStaphylococcus aureusenterotoxin in food environments and advances in risk assessment

(2011) Jenny Schelin et al.   Virulence

Development of stress resistance in Staphylococcus aureus after exposure to sublethal environmental conditions

(2010) G. Cebrián et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Staphylococcus aureusBacteremia: Epidemiology, Pathophysiology, and Management Strategies

(2009) Christoph K. Naber   CLINICAL INFECTIOUS DISEASES

Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef

(2009) Yohan Yoon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY