Article

Staphylococcus aureus in the Processing Environment of Cured Meat Products

2023-04-28

Abstract excerpt

The presence of Staphylococcus aureus in six dry-cured meat-processing facilities was investigated. S. aureus was detected in 3.8% of surfaces from five facilities. Prevalence was clearly higher during processing (4.8%) than after cleaning and disinfection (1.4%). Thirty eight isolates were typified by PFGE and MLST. Eleven sequence types (STs) were defined by MLST. ST30 (32%) and ST12 (24%), were the most abundan...

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Literature Corpus work: e693b680-1de1-5249-b5ec-bb3977123421
DOI: 10.20944/preprints202304.1097.v1

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