Surveillance of Staphylococcus aureus in cheese produced in Hokkaido

Although the number of cheese manufacturing units in Hokkaido had increased every year and exceeds 60, many of these units are small-scale processors. We examined the cheese produced in Hokkaido for the presence of Staphylococcus aureus for 3 years after 2002. During the study period, S. aureus was...

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Veröffentlicht in:	Journal of food protection 2006-03, Vol.69 (3), p.516-519
Hauptverfasser:	Ikeda, T, Morimoto, Y, Makino, S, Yamaguchi, K
Format:	Artikel
Sprache:	eng
Schlagworte:	bacterial contamination Biological and medical sciences Cheese - microbiology cheesemaking cheeses Colony Count, Microbial Consumer Product Safety Enterotoxins - isolation & purification food contamination Food Contamination - analysis Food industries Food Microbiology food pathogens Fundamental and applied biological sciences. Psychology Humans Japan microbial detection Milk and cheese industries. Ice creams Prevalence processing stages Staphylococcus aureus Staphylococcus aureus - isolation & purification taxonomy
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