Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss

Author:

Lu Kuan-Hung,Sheen Yi-Jyun,Huang Tsui-Ping,Kao Shu-Hui,Cheng Chun-Lung,Hwang Cheng-An,Sheen Shiowshuh,Huang Lihan,Sheen Lee-Yan

Funder

Council of Agriculture

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference25 articles.

1. Summary Report (Validation Study According to EN ISO 16140-2:2016): TEMPO® STA Method (Certificate Number: BIO 12/28 - 04/10) for the Enumeration of Coagulase-Positive Staphylococci in Human Food and Pet Food;AFNOR,2018

2. Summary Report (Validation Study According to AOAC® Performance Tested MethodsSM Program): TEMPO® STA (Staphylococcus aureus) Method Is an Automated System for the Enumeration of Coagulase‐positive Staphylococci in Foods;AOAC,2018

3. Microbiological quality of sushi from sushi bars and retailers;Atanassova;J. Food Prot.,2008

4. Modeling the level of contamination of Staphylococcus aureus in ready-to-eat kimbab in Korea;Bahk;J. Food Prot.,2006

5. Mathematics of predictive food microbiology;Baranyi;Int. J. Food Microbiol.,1995

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