175 related articles for article (PubMed ID: 3558164)
1. Growth and enterotoxin A production by Staphylococcus aureus S6 in Manchego type cheese.
Gomez-Lucia E; Blanco JL; Goyache J; de la Fuente R; Vazquez JA; Ferri EF; Suarez G
J Appl Bacteriol; 1986 Dec; 61(6):499-503. PubMed ID: 3558164
[TBL] [Abstract][Full Text] [Related]
2. Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese.
Gómez-Lucía E; Goyache J; Orden JA; Domenech A; Javier Hernandez F; Ruiz-Santa Quiteria JA; Lopez B; Blanco JL; Suárez G
J Dairy Sci; 1992 Jan; 75(1):19-26. PubMed ID: 1541730
[TBL] [Abstract][Full Text] [Related]
3. Staphylococcus aureus growth and survival during curding of Manchego type cheese produced with normal and subnormal starter activity.
Gomez-Lucia E; Goyache J; Blanco JL; Vadillo S; Garayzabal JF; Suarez G
Z Lebensm Unters Forsch; 1987 Apr; 184(4):304-7. PubMed ID: 3590995
[TBL] [Abstract][Full Text] [Related]
4. Staphylococcus aureus, thermostable nuclease and staphylococcal enterotoxins in raw ewes' milk Manchego cheese.
Nuñez M; Bautista L; Medina M; Gaya P
J Appl Bacteriol; 1988 Jul; 65(1):29-34. PubMed ID: 3209513
[TBL] [Abstract][Full Text] [Related]
5. Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert-type cheeses from raw goats' milk.
Meyrand A; Boutrand-Loei S; Ray-Gueniot S; Mazuy C; Gaspard CE; Jaubert G; Perrin G; Lapeyre C; Vernozy-Rozand C
J Appl Microbiol; 1998 Sep; 85(3):537-44. PubMed ID: 9750284
[TBL] [Abstract][Full Text] [Related]
6. Behaviour and enterotoxin production by Staphylococcus aureus during the manufacture and ripening of raw goats' milk lactic cheeses.
Vernozy-Rozand C; Meyrand A; Mazuy C; Delignette-Muller ML; Jaubert G; Perrin G; Lapeyre C; Richard Y
J Dairy Res; 1998 May; 65(2):273-81. PubMed ID: 9627846
[TBL] [Abstract][Full Text] [Related]
7. Behaviour of Staphylococcus aureus strains, producers of enterotoxins C1 or C2, during the manufacture and storage of Burgos cheese.
Otero A; García MC; García ML; Prieto M; Moreno B
J Appl Bacteriol; 1988 Feb; 64(2):117-22. PubMed ID: 3372397
[TBL] [Abstract][Full Text] [Related]
8. Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese.
Al-Nabulsi AA; Osaili TM; AbuNaser RA; Olaimat AN; Ayyash M; Al-Holy MA; Kadora KM; Holley RA
J Dairy Sci; 2020 Aug; 103(8):6869-6881. PubMed ID: 32505390
[TBL] [Abstract][Full Text] [Related]
9. Identification of enterotoxigenic staphylococci from sheep and sheep cheese.
Hájek V
Appl Environ Microbiol; 1978 Feb; 35(2):264-8. PubMed ID: 637535
[TBL] [Abstract][Full Text] [Related]
10. Occurrence of foodborne pathogens and characterization of Staphylococcus aureus in cheese produced on farm-dairies.
Rosengren A; Fabricius A; Guss B; Sylvén S; Lindqvist R
Int J Food Microbiol; 2010 Dec; 144(2):263-9. PubMed ID: 21035884
[TBL] [Abstract][Full Text] [Related]
11. Growth of Staphylococcus aureus and synthesis of enterotoxins in home-made yoghurt.
Orden JA; Goyache J; Blanco JL; Javier Hernández F; Doménech A; Suárez G; Gómez-Lucía E
Z Lebensm Unters Forsch; 1989 Jul; 189(1):16-20. PubMed ID: 2781867
[TBL] [Abstract][Full Text] [Related]
12. [Examination of Staphylococcus aureus survival and growth during cheese-making process].
Aoyama K; Takahashi C; Yamauchi Y; Sakai F; Igarashi H; Yanahira S; Konishi H
Shokuhin Eiseigaku Zasshi; 2008 Apr; 49(2):116-23. PubMed ID: 18503249
[TBL] [Abstract][Full Text] [Related]
13. Enterotoxin production by coagulase-negative staphylococci isolated from goats' milk and cheese.
Vernozy-Rozand C; Mazuy C; Prevost G; Lapeyre C; Bes M; Brun Y; Fleurette J
Int J Food Microbiol; 1996 Jul; 30(3):271-80. PubMed ID: 8854180
[TBL] [Abstract][Full Text] [Related]
14. Determination of staphylococcal enterotoxin A in cheddar cheese produced without starter activity.
Ibrahim GF; Radford HM; Fell LR
Appl Environ Microbiol; 1980 Jun; 39(6):1134-7. PubMed ID: 7406483
[TBL] [Abstract][Full Text] [Related]
15. Enterotoxin production by Staphylococcus aureus strains isolated from humans, foods and animals in Malaysia.
Lim YS; Jegathesan M; Koay AS
Southeast Asian J Trop Med Public Health; 1982 Mar; 13(1):133-7. PubMed ID: 7112212
[TBL] [Abstract][Full Text] [Related]
16. Tracing and inhibiting growth of Staphylococcus aureus in barbecue cheese production after product recall.
Johler S; Zurfluh K; Stephan R
J Dairy Sci; 2016 May; 99(5):3345-3350. PubMed ID: 26971157
[TBL] [Abstract][Full Text] [Related]
17. Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semihard cheese from cows' raw milk.
Delbes C; Alomar J; Chougui N; Martin JF; Montel MC
J Food Prot; 2006 Sep; 69(9):2161-7. PubMed ID: 16995519
[TBL] [Abstract][Full Text] [Related]
18. [Factors that influence St. aureus multiplication and survival in cheese and the formation of staphylococcal enterotoxin].
Petrushina LI
Vopr Pitan; 1980; (3):11-6. PubMed ID: 6996326
[No Abstract] [Full Text] [Related]
19. Short communication: Characterization of Staphylococcus aureus isolated along the raw milk cheese production process in artisan dairies in Italy.
Johler S; Macori G; Bellio A; Acutis PL; Gallina S; Decastelli L
J Dairy Sci; 2018 Apr; 101(4):2915-2920. PubMed ID: 29397175
[TBL] [Abstract][Full Text] [Related]
20. Outbreak of staphylococcal food poisoning among children and staff at a Swiss boarding school due to soft cheese made from raw milk.
Johler S; Weder D; Bridy C; Huguenin MC; Robert L; Hummerjohann J; Stephan R
J Dairy Sci; 2015 May; 98(5):2944-8. PubMed ID: 25726108
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
