Inactivation of enterotoxic and non-enterotoxic Staphylococcus aureus strains by high pressure treatments and evaluation of its impact on virulence factors

Staphylococcus aureus is responsible for a large spectrum of diseases, including staphylococcal food poisoning (SFP), due to its ability to produce enterotoxins. To prevent the development of SFP, effective food preservation methods are needed. High pressure processing (HPP) uses pressures, between...

Full description

Bibliographic Details
Main Author: Baptista, Inês (author)
Other Authors: Queirós, Rui P. (author), Cunha, Ângela (author), Saraiva, Jorge A. (author), Rocha, Sílvia M. (author), Almeida, Adelaide (author)
Format: article
Language:eng
Published: 1000
Subjects:
Staphylococcus aureus
High hydrostatic pressure (HPP)
Baroresistance
Enterotoxins
Virulence factors
Carotenoids
Online Access:http://hdl.handle.net/10773/17594
Country:Portugal
Oai:oai:ria.ua.pt:10773/17594

Internet

http://hdl.handle.net/10773/17594

Similar Items