Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses

Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses

ABSTRACT: More than 30 types of artisanal cheeses are known in Brazil; however, microorganisms, such as Staphylococcus spp., can contaminate raw milk cheeses through different sources, from milking to processing. Staphylococcal food poisoning results from the consumption of food in which coagulase-p...

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Bibliographic Details
Main Authors: Renata Amanda Carneiro Aguiar, Fabienne Antunes Ferreira, Ricardo Souza Dias, Luís Augusto Nero, Marília Miotto, Silvani Verruck, Ivan De Marco, Juliano De Dea Lindner
Format: Article
Language:English
Published: Elsevier 2022-07-01
Series:Journal of Dairy Science
Subjects:
virulence profile
artisan cheese
food safety
staphylococcal enterotoxin
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222003174

Internet

http://www.sciencedirect.com/science/article/pii/S0022030222003174

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