What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
Abstract
The microbiota of traditional dry-cured sausages and industrial environment was assessed to characterize the diversity of coagulase-negative staphylococci (CNS), and establish potential relationships with hygiene level or technological characteristics. Eight processing units from South Portugal were audited according to a checklist of requirements. Environmental and products' samples at different production stages were evaluated regarding...
Paper Details
Title
What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
Published Date
Sep 16, 2019
Journal
Volume
84
Issue
10
Pages
2932 - 2943
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