Staphylococcus aureus in the Processing Environment of Cured Meat Products

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 disinfection (1.4%). Thirty-eight isolates were typi...

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Detalles Bibliográficos
Autores principales: Pérez-Boto, David, D’Arrigo, Matilde, García-Lafuente, Ana, Bravo, Daniel, Pérez-Baltar, Aida, Gaya, Pilar, Medina, Margarita, Arqués, Juan L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253079/
https://www.ncbi.nlm.nih.gov/pubmed/37297406
http://dx.doi.org/10.3390/foods12112161

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253079/
https://www.ncbi.nlm.nih.gov/pubmed/37297406
http://dx.doi.org/10.3390/foods12112161

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