- 期刊
液蛋、鹹蛋黃和蛋粉中沙門氏桿菌和葡萄狀球菌之調查
Investigation of the Salmonella Spp. and Staphylococcus Spp. in Egg Powder, Llquid Egg and Salted Egg Yolk
並列摘要
318 samples of egg products were examined for Salmonella spp. and Staphylococcus spp. contamination in a period from August to December, 1985. The results showed that 70(22.0%) of the 318 samples were contamined with Staphylococcus spp. and 6 samples were found to have Salmonella spp. (1.9%). In 293 liquid egg samples, the detection rate of Staphylococcus spp. and Salmonella spp. were 21.5% and 1.4% respectively, in 21 salted egg yolk samples, however, 33.3% and 9.5% respectively. Neither of the two organisms was detected in 4 egg powder samples.
並列關鍵字
無資料被引用紀錄
沈宣汶（2006）。酸馴化影響 Salmonella typhimurium 與 Bacillus cereus 在
牛乳乳酸發酵及產品中之生長與存活〔碩士論文，國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2006.01298
延伸閱讀
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