Staphylococcal Food Poisoning-A Review. II. Behaviour of Staphylococci in Artificial Media and Foods

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Authors

  • T. E. Minor
     Department of Food Science and The Food Research Institute, University of Wisconsin, Madison, Wisconsin, 537 ,US
  • E. H. Marth
     Department of Food Science and The Food Research Institute, University of Wisconsin, Madison, Wisconsin, 537 ,US

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.

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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 https://informaticsjournals.com/index.php/ijnd/article/view/10665

Issue

Volume 9, Issue 4, July 1972

Section

Review Articles

License

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