Effect of temperature and inoculum size on the growth of Salmonella spp., Staphylococcus aureus, Escherichia coli O157:H7 and Listeria monocytogenes in egg products.

碩士 === 國立臺灣大學 === 食品科技研究所 === 86 === Egg products such as steamed egg was one of the main vehicles of food-borne pathogens Salmonella spp., S. aureus, E. coli O157:H7 and Listeria monocytogenes can grow in the egg products. These pathogens are frequently...

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Bibliographic Details
Main Authors: Yang, Shu-Er, 楊淑娥
Other Authors: Cheng-Chun Chou
Format: Others
Language:zh-TW
Published: 1998
Online Access:http://ndltd.ncl.edu.tw/handle/01472064568707275562