Initiation of staphylococcal growth in processed meat environments.
The probability of staphylococcal growth initiation in laboratory-made cured meats is investigated and compared with growth initiation in broths.
D003470:Culture Media; D004768:Enterotoxins / Q000096:biosynthesis; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008460:Meat; D012965:Sodium Chloride / Q000494:pharmacology; D013210:Staphylococcus / Q000254:growth & development* / Q000378:metabolism
D003470:Culture Media; D004768:Enterotoxins; D012965:Sodium Chloride