Modeling for Predicting the Time to Detection of Staphylococcal Enterotoxin A in Cooked Chicken Product
Staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus (S. aureus) are the cause of Saphylococcal food poisoning (SFP) outbreaks. Thus, estimation of the time to detection (TTD) of SEs, that is, the time required to reach the SEs detection limit, is essential for food preservation and q...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2018-07-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2018.01536/full |