Related content

Modeling the Level of Contamination of Staphylococcus aureus in Ready-to-Eat Kimbab in Korea

By Bahk Gyung-Jin   Hong Chong-Hae   Oh Deog-Hwan   Ha Sang-Do   Park Ki-Hwan   Todd Ewen C. D.  

Journal of Food Protection, Vol. 69, Iss. 6, 2006-06 ,pp. : 1340-1346

International Association for Food Protection

Access to resources Recommend Favorite

Fate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 21°C

By Ingham Steven C.   Engel Rebecca A.   Fanslau Melody A.   Schoeller Erica L.   Searls Gina   Buege Dennis R.   Zhu Jun  

Journal of Food Protection, Vol. 68, Iss. 9, 2005-09 ,pp. : 1911-1915

International Association for Food Protection

Access to resources Recommend Favorite

Predicting Growth–No Growth of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meats

By Borneman Darand L.   Ingham Steven C.   Ane Cecile  

Journal of Food Protection, Vol. 72, Iss. 3, 2009-03 ,pp. : 539-548

International Association for Food Protection

Access to resources Recommend Favorite

Retail Ready-to-Eat Food as a Potential Vehicle for Staphylococcus spp. Harboring Antibiotic Resistance Genes

By Chajęcka-Wierzchowska Wioleta   Zadernowska Anna   Nalepa Beata   Sierpińska Magda   Łaniewska-Trokenheim Łucja  

Journal of Food Protection, Vol. 77, Iss. 6, 2014-06 ,pp. : 993-998

International Association for Food Protection

Access to resources Recommend Favorite

Occurrence of Campylobacter spp. in Raw and Ready-to-Eat Foods and in a Canadian Food Service Operation

By Medeiros Diane T.   Sattar Syed A.   Farber Jeffrey M.   Carrillo Catherine D.  

Journal of Food Protection, Vol. 71, Iss. 10, 2008-10 ,pp. : 2087-2093

International Association for Food Protection

Access to resources Recommend Favorite