title: [Study of possibilities of accumulation of S. aureus enterotoxins during the production and storage of processed cheeses].
abstract: The conditions of survive of enterogenic staphylococci in models of production and storage of processed cheeses were studied. The possibilities of S.aureus propagation and accumulation of great doses of thermo-stable enterotoxin were observed in cheese mass before processing. It was established probability of detection of staphylococcus enterotoxins in processed cheeses, produced from the poor quality raw materials.
authors.forename: N R
authors.initials: NR
authors.lastname: Karlikanova
authors.forename: I B
authors.initials: IB
authors.lastname: Kuvaeva
authors.forename: N P
authors.initials: NP
authors.lastname: Zakharova
mesh_terms: D002611:Cheese; D004768:Enterotoxins; D005511:Food Handling; D005519:Food Preservation; D013211:Staphylococcus aureus
chemical_list: D004768:Enterotoxins
vernacular_title: Issledovanie vozmozhnosti nakopleniia énterotoksinov S. aureus pri vyrabotke i khranenii plavlenykh syrov.