Journal of Dairy Science and Biotechnology
- Volume 32 Issue 2
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- Pages.105-109
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- 2014
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
Effect of Storage Temperature on Growth and Toxin Production of Staphylococcus aureus in Milk
우유의 저장 온도가 황색포도상구균의 성장과 독소 생성에 미치는 영향
- Kim, Ki-Hwan (National Institute of Animal Science, RDA) ;
- Park, Beam Young (National Institute of Animal Science, RDA) ;
- Oh, Mi-Hwa (National Institute of Animal Science, RDA) ;
- Kim, Hyoun Wook (National Institute of Animal Science, RDA)
- Received : 2014.11.25
- Accepted : 2014.12.02
- Published : 2014.12.31
Abstract
Food borne pathogens are a growing concern for human health and food safety throughout the world. Milk and dairy products are commonly associated with spoilage or contamination from a wide variety of physical, microbial, and chemical hazards. Milk was inoculated with Staphylococcus aureus and stored at 5, 10, 15, 25, and