Effect of Salt Ratios on Enterotoxin Production by Staphylococcus aureus in Fermented Sausage
This study was carried out to determine the effect of salt application at different rates (1, 1,5, 2, and 2,5%) on the ability of S. aureus to produce enterotoxin in fermented sausage, one of the most produced meat products in Turkey.
Gamze Turkal, Yusuf Dogruer
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Incidence of toxigenic Bacillus cereus in ready-to-eat fermented foods in Osogbo, Nigeria: a potential health risk. [PDF]
Daramola OB +9 more
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Rapid detection of enterotoxigenic <i>Bacillus cereus</i> by loop-mediated isothermal amplification assay from food and feed samples. [PDF]
Haque MA +10 more
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Environmental modulation of cytotoxicity and virulence factor stability in psychrotolerant Bacillus cereus group isolates. [PDF]
Chandross-Cohen T +7 more
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Dataset of genome sequencing and amoxicillin degradation data of <i>Bacillus cereus</i> BT-C2.4 isolated from aquaculture water. [PDF]
Luu HL, Phan NN, Lam TN, Phan TTP.
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Occurrence and Characterization of the Pathogenic Potential of <i>Bacillus cereus</i> in Vending Machines from Southern Italy. [PDF]
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Staphylococcal Food Poisoning From Cheese Products: A Narrative Review of Public Health Implications and Preventive Strategies. [PDF]
Chaidoutis E +7 more
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Whole-genome sequence data of <i>Bacillus tropicus</i> strain MHES12 isolated from the rhizosphere of tomato in a drought-prone ecosystem in Bangladesh. [PDF]
Hannan MN +9 more
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Nanotechnology in Cancer Prevention, Diagnosis, and Treatment. [PDF]
Kim HO.
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Dynamic interaction between Escherichia coli enterotoxins and bacteriocins. [PDF]
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