Staphylococcal Food Poisoning-A Review. II. Behaviour of Staphylococci in Artificial Media and Foods
Jump To References Section
Abstract
It is not uncommon for many of our foods to be contaminated with coagulase-positive Staphylococcus aureus. Dairy foods, meat and fish, bakery products, and other foods have been extensively investigated for incidence of staphylococci. Foods of animal origin which have ample opportunity for exposure to animal reservoirs of staphylococci and processed foods which receive appreciable handling by people are particularly susceptible to contamination by S. aureus.Downloads
Download data is not yet available.
Downloads
Published
1972-07-01
How to Cite
Minor, T. E., & Marth, E. H. (1972). Staphylococcal Food Poisoning-A Review. II. Behaviour of Staphylococci in Artificial Media and Foods. The Indian Journal of Nutrition and Dietetics, 9(4), 225–243. Retrieved from http://mail.informaticsjournals.com/index.php/ijnd/article/view/10665
Issue
Section
Review Articles
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).