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Occurrence & characterization of Staphylococcus aureus from ready-to-eat (RTE), and cooked food in Singapore: A retrospective analysis.

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Title: Occurrence & characterization of Staphylococcus aureus from ready-to-eat (RTE), and cooked food in Singapore: A retrospective analysis.
Authors: Zwe, Ye Htut1 (AUTHOR), Mohan, Roshini Devi1 (AUTHOR), Lim, Si Jia1 (AUTHOR), Lai, Wai Ching1 (AUTHOR), Sim, Kae Hwan1 (AUTHOR), Leyau, Yu Lee1 (AUTHOR), Lew, Ker1 (AUTHOR), Chua, Joachim Mun Choy1 (AUTHOR), Aung, Kyaw Thu1,2,3 (AUTHOR), Chng, Kern Rei1 (AUTHOR), Wu, Yuan Sheng1 (AUTHOR), Chan, Joanne Sheot Harn1,2 (AUTHOR), Tan, Li Kiang1 (AUTHOR) tan_li_kiang@sfa.gov.sg
Source: International Journal of Food Microbiology. May2025, Vol. 436, pN.PAG-N.PAG. 1p.
Database: Environment Complete
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An: 184826656
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PubType: Academic Journal
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  Data: Occurrence & characterization of Staphylococcus aureus from ready-to-eat (RTE), and cooked food in Singapore: A retrospective analysis.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eih&AN=184826656
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        Value: 10.1016/j.ijfoodmicro.2025.111213
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      – Code: eng
        Text: English
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              Text: May2025
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