Effect of low-dose irradiation on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy
- 1 March 1993
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 18 (1) , 25-36
- https://doi.org/10.1016/0168-1605(93)90004-z
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready mealFood Microbiology, 1992
- Food Irradiation – Unsatisfactory PreservativeBritish Food Journal, 1990
- Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A ReviewJournal of Food Protection, 1989
- Radiation preservation of meat and meat products: A reviewMeat Science, 1985
- Competitive Growth of Chicken Skin Microflora and Clostridium botulinum Type E after an Irradiation Dose of 0.3 MradJournal of Food Protection, 1983
- Factors Affecting Growth and Toxin Production by Clostridium Botulinum Type E on Irradiated (0.3 Mrad) Chicken SkinsJournal of Food Science, 1982
- TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENIT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEMJournal of Food Science, 1980
- COMPARATIVE VIABILITY OF UNIRRADIATED AND GAMMA IRRADIATED BACTERIAL CELLSJournal of Food Science, 1977
- BACILLUS CEREUS: FOOD POISONING ORGANISM. A REVIEWJournal of Milk and Food Technology, 1972
- Physiological and Metabolic Attributes of Microbial Groups Associated with FoodsJournal of Applied Bacteriology, 1971