Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese market

Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese market

The purpose of this study was to determine the heat resistance of isolated Staphylococcus aureus, Salmonella sp., and Escherichia coli bacterial strains obtained from frequently consumed foods (chicken sandwiches, cheese, raw chicken, tahini, and raw meat) in Lebanon. The isolated bacterial strains...

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Bibliographic Details
Main Authors: Hussein Hassan, Christelle F. Iskandar, Reem Hamzeh, Nathalie J. Malek, Andre El Khoury, Mohamad G. Abiad
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:International Journal of Food Properties
Subjects:
Heat resistance
Staphylococcus aureus
Salmonella
bacteria
meat
chicken
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2143521

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2022.2143521

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