Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature

Dry-cured ham (DCH) could support the growth of Staphylococcus aureus as a halotolerant bacterium, which may compromise the shelf-stability of the product according to the growth/no growth boundary models and the physicochemical parameters of commercial DCH. In the present study, the behavior of S....

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Detalles Bibliográficos
Autores principales: Austrich-Comas, Anna, Serra-Castelló, Cristina, Viella, Maria, Gou, Pere, Jofré, Anna, Bover-Cid, Sara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252274/
https://www.ncbi.nlm.nih.gov/pubmed/37297443
http://dx.doi.org/10.3390/foods12112199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252274/
https://www.ncbi.nlm.nih.gov/pubmed/37297443
http://dx.doi.org/10.3390/foods12112199

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