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...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
1000
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10773/17594 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/17594 |