[Study of possibilities of accumulation of S. aureus enterotoxins during the production and storage of processed cheeses].
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.
Karlikanova
N R
NR
Kuvaeva
I B
IB
Zakharova
N P
NP
D002611:Cheese; D004768:Enterotoxins; D005511:Food Handling; D005519:Food Preservation; D013211:Staphylococcus aureus
D004768:Enterotoxins
Issledovanie vozmozhnosti nakopleniia énterotoksinov S. aureus pri vyrabotke i khranenii plavlenykh syrov.