Modeling for Predicting the Time to Detection of Staphylococcal Enterotoxin A in Cooked Chicken Product

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...

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Bibliographic Details
Main Authors: Jieyun Hu, Lu Lin, Min Chen, Weiling Yan
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-07-01
Series:Frontiers in Microbiology
Subjects:
predictive microbiology
Staphylococcus aureus
Staphylococcal enterotoxins
time to detection
cooked chicken
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01536/full

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