Growth and Non-Thermal Inactivation of <i>Staphylococcus aureus</i> in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature
Dry-cured ham (DCH) could support the growth of <i>Staphylococcus aureus</i> as a halotolerant bacterium, which may compromise the shelf-stability of the product according to the growth/no growth boundary models and the physicochemical parameters of commercial DCH. In the present study,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/11/2199 |