The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón) (Q82404502)

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scientific article published on 01 August 1999

Language	Label	Description	Also known as
English	The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón)	scientific article published on 01 August 1999

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scholarly article

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062705%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón) (English)

1 reference

Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062705%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Staphylococcus aureus

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inferred from title

author name string

M E González-Fandos

1

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062705%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

M Sierra

2

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062705%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

M L García-Lopez

3

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062705%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

M C García-Fernández

4

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062705%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

A Otero

5

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16 January 2020

publication date

1 August 1999

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16 January 2020

number of pages

9

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16 January 2020

52

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16 January 2020

4

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16 January 2020

411-419

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16 January 2020

Applicability of heat-stable deoxyribonuclease assay for assessment of staphylococcal growth and the likely presence of enterotoxin in cheese.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

7 January 2021

based on heuristic

inferred from DOI database lookup

Present state of knowledge on staphylococcal intoxication

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

7 January 2021

based on heuristic

inferred from DOI database lookup

Effect of three commercial starters on growth of Staphylococcus aureus and enterotoxins (A-D) and thermonuclease production in broth

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

7 January 2021

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Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

7 January 2021

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A Simple Sensitive Method for Determining Staphylococcal Thermonuclease in Cheese

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

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Growth and Enterotoxin Production by Staphylococci in Genoa Salami 1

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

7 January 2021

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Changes in several constituents during the ripening of 'Chorizo' - A spanish dry sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

7 January 2021

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Production of Italian Dry Salami. I. Initiation of Staphylococcal Growth in Salami Under Commercial Manufacturing Conditions

1 reference

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7 January 2021

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Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage

1 reference

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7 January 2021

based on heuristic

inferred from DOI database lookup

Effect of growth of a commercial starter culture on growth of Staphylococcus aureus and thermonuclease and enterotoxins (C1 and C2) production in broth cultures

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

7 January 2021

based on heuristic

inferred from DOI database lookup

Effect of Temperature, pH and Sodium Chloride Concentrations on Production of Staphylococcal Enterotoxins A and B.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

7 January 2021

based on heuristic

inferred from DOI database lookup

Control of Staphylococcus aureus in Dry Sausage by a Newly Developed Meat Starter Culture and Phenolic-Type Antioxidants

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900023-6

7 January 2021

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inferred from DOI database lookup

Influence of water activity on the production of extracellular enzymes by Staphylococcus aureus

1 reference

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based on heuristic

inferred from DOI database lookup

Identifiers

10.1016/S0309-1740(99)00023-6

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062705%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062705%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

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