Effect of Sonication Associated with Pasteurization on the Inactivation of Methicillin-Resistant <i>Staphylococcus aureus</i> in Milk Cream

Effect of Sonication Associated with Pasteurization on the Inactivation of Methicillin-Resistant <i>Staphylococcus aureus</i> in Milk Cream

Methicillin-resistant <i>Staphylococcus aureus</i> (MRSA) poses a significant challenge to the dairy industry, necessitating robust strategies to ensure food safety. This study focuses on the efficacy of thermosonication, a novel technology combining ultrasound and heat, in reducing MRSA...

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Bibliographic Details
Main Authors: Joselene Conceição Nunes Nascimento, Madian Johel Galo Salgado, Katherine Gutierrez Alzate, Joseane Cardoso Gomes de Alencar, Iuri Lima dos Santos Rosario, José Givanildo da Silva, Bruno Nicolau Paulino, Marion Pereira da Costa
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Applied Sciences
Subjects:
MRSA
ultrasound
thermosonication
bacterial reduction
food safety
Online Access:https://www.mdpi.com/2076-3417/13/22/12093

Internet

https://www.mdpi.com/2076-3417/13/22/12093

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