Impact of spiking techniques on the survival of Staphylococcus aureus in artificially contaminated condiments
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- 作者：Mai Dinh Thanh ; dtmai3003@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Hendrik Frentzel ; Alexandra Fetsch ; Bernd Appel ; Anneluise Mader
- 关键词：Food safety ; Microorganism ; Tenacity ; Inoculation technique ; Herb ; Spice
- 刊名：Food Control
- 出版年：2017
- 出版时间：March 2017
- 年：2017
- 卷：73
- 期：part_PA
- 页码：117-126
- 全文大小：975 K
文摘
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Reduction rates after spiking depend on inoculation techniques and matrices.
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Spiking techniques affect S. aureus survival during long-term storage.
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At least two inoculation techniques should be considered for tenacity studies.