Staphylococcus aureus in the Processing Environment of Cured Meat Products
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12112161
Abstract: The presence of Staphylococcus aureus in six dry-cured meat-processing facilities was investigated. S. aureus was detected in 3.8% of surfaces from five facilities. The occurrence was clearly higher during processing (4.8%) than after cleaning and… read more here.
Keywords: staphylococcus aureus; aureus processing; processing environment; cured meat ... See more keywords