Please use this identifier to cite or link to this item:
|Title: ||What is the main processing factor influencing Staphylococcus species diversity in different manufacturing units?|
|Authors: ||Fraqueza, M.J.|
|Keywords: ||antibiotic resistance profile|
|Issue Date: ||2019|
|Citation: ||Fraqueza, M.J., Rocha, J.M., Laranjo, M., Potes, M.E., Fialho, A.R., Fernandes, M.J., Fernandes, M.H., Barreto, A., Semedo-Lemsaddek, T., Elias, M. - 2019 - What is the main processing factor influencing Staphylococcus diversity in different manufacturing units? J. Food Sci. 84 (10) : 2932-2943.|
|Abstract: ||The microbiota of traditional dry-cured sausages and industrial environment was assessed to characterize the
diversity of coagulase-negative staphylococci (CNS), and establish potential relationships with hygiene level or technological characteristics. Eight processing units from South Portugal were audited according to a checklist of requirements.
Environmental and products’ samples at different production stages were evaluated regarding hygiene and safety criteria.
CNS were recovered, characterized, and their potential use as starters evaluated. Low genetic diversity was observed for
Staphylococcus xylosus, whereas Staphylococcus equorum showed diverse genetic profiles. Staphylococcus xylosus predominated
in products with a long period of cold smoking, Staphylococcus saprophyticus in products with a long period of hot smoking,
Staphylococcus epidermidis in products with a short period of cold smoking, and S. equorum in nonsmoked products. Most
S. xylosus were resistant to tetracycline, whereas S. equorum were susceptible. Antibioresistance restricted the selection of
starters due to safety recommendations|
|Appears in Collections:||MED - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.