Initiation of staphylococcal growth in processed meat environments.

Applied microbiology ·Vol. 21 ·No. 5 ·1971-05-00 ·Pages 940-2

Genigeorgis C, Savoukidis M, Martin S

Abstract

The probability of staphylococcal growth initiation in laboratory-made cured meats is investigated and compared with growth initiation in broths.

MeSH Terms

Culture Media Enterotoxins/biosynthesis Food Microbiology Hydrogen-Ion Concentration Meat Sodium Chloride/pharmacology Staphylococcus/growth & development,metabolism

Chemicals

Culture Media Enterotoxins Sodium Chloride

Authors & Affiliations

3 authors, click to expand affiliations / ORCID

Genigeorgis C

Savoukidis M

Martin S

References (6)

6 references, click to expand

Identification of a new enterotoxin as enterotoxin C.
J Bacteriol. 1965 Nov;90(5):1481-5 PMID: 4954560
Effect of sodium chloride and pH on enterotoxin B production.
J Bacteriol. 1966 Nov;92(5):1383-7 PMID: 5924269
Staphylococcal food poisoning.
Health Lab Sci. 1967 Oct;4(4):199-206 PMID: 6061371
Effects of meat-curing salts and temperature on production of staphylococcal enterotoxin B.
J Bacteriol. 1968 Apr;95(4):1207-11 PMID: 4967190
The micro-slide gel double diffusion test for the detection and assay of staphylococcal enterotoxins.
Health Lab Sci. 1969 Oct;6(4):185-98 PMID: 4981479
Initiation of staphylococcal growth in laboratory media.
Appl Microbiol. 1971 May;21(5):934-9 PMID: 5574324

Article Info

Journal

Applied microbiology

Abbr.

Appl Microbiol

ISSN

0003-6919

DOI

10.1128/am.21.5.940-942.1971

Published

1971-05-00

Pages

940-2

Language

English

Region

United States

NLM ID

7605802

PMCID

PMC377312

Subset

External Links

PubMed source DOI: 10.1128/am.21.5.940-942.1971 PMC Full Text

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Initiation of staphylococcal growth in processed meat environments.

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