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Survival of methicillin-resistant Staphylococcus aureus during commercial heat treatment of slab bacon and consumer preparation of sliced bacon.
Campbell, Jonathan A; Dickson, James S; Cordray, Joseph C; Olson, Dennis; Mendonca, Aubrey F; Prusa, Kenneth J.
Afiliação
  • Campbell JA; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
  • Dickson JS; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
  • Cordray JC; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
  • Olson D; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
  • Mendonca AF; Department of Food Science & Human Nutrition, Iowa State University, Ames, Iowa 50011, USA.
  • Prusa KJ; Department of Food Science & Human Nutrition, Iowa State University, Ames, Iowa 50011, USA.
J Food Prot ; 77(1): 83-6, 2014 Jan.
Article em En | MEDLINE | ID: mdl-24406002
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Staphylococcus aureus Resistente à Meticilina / Manipulação de Alimentos / Temperatura Alta / Carne Idioma: En Ano de publicação: 2014 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Staphylococcus aureus Resistente à Meticilina / Manipulação de Alimentos / Temperatura Alta / Carne Idioma: En Ano de publicação: 2014 Tipo de documento: Article