Modeling for Predicting the Time to Detection of Staphylococcal Enterotoxin A in Cooked Chicken Product

Staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus (S. aureus) are the cause of Saphylococcal food poisoning (SFP) outbreaks. Thus, estimation of the time to detection (TTD) of SEs, that is, the time required to reach the SEs detection limit, is essential for food preservation and q...

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Detalles Bibliográficos
Autores principales: Hu, Jieyun, Lin, Lu, Chen, Min, Yan, Weiling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6053485/
https://www.ncbi.nlm.nih.gov/pubmed/30057574
http://dx.doi.org/10.3389/fmicb.2018.01536

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6053485/
https://www.ncbi.nlm.nih.gov/pubmed/30057574
http://dx.doi.org/10.3389/fmicb.2018.01536

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