Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss
Abstract
Cooked rice with pork floss (CRPF) wrapped in dried seaweed is one of the most popular ready-to-eat (RTE) foods in many Asian countries, particularly in Taiwan. The products are susceptible to Staphylococcus aureus contamination and temperature abuse during manufacturing, distribution, and storage. The objective of this study was to examine the effect of temperature on its growth in RTE CRPF for use in risk assessment and prevention of...
Paper Details
Title
Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss
Published Date
Aug 1, 2020
Journal
Volume
89
Pages
103374 - 103374
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