| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791988 | Meat Science | 2012 | 8 Pages |
Abstract
⺠Pre-incubation at low aw increased the survival of S. aureus at 10 ºC. ⺠Limiting pH and aw in pre-incubated S. aureus cells delayed growth at 20 ºC. ⺠Enterotoxin production did not depend on the pre-incubation conditions. ⺠Osmotic stressed cells of S. aureus can survive in a contaminated meat product.
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Authors
Magdevis Y. Rodriguez-Caturla, Antonio Valero DÃaz, Juan Luis Reyes Vallejo, Rosa Ma GarcÃa-Gimeno, Gonzalo Zurera Cosano,