Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures
The survival of bacterial contaminants at moderate processing temperatures is of interest to many food producers, especially in terms of the safety and quality of the final products. That is why the heat resistance of Staphylococcus aureus 2064, an isolate from artisanal Slovakian cheese, was studie...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2021-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0008_modelling-the-inactivation-of-staphylococcus-aureus-at-moderate-heating-temperatures.php |