Larissa P Margalho, Juliana S Graça, Bruna A Kamimura, Sarah H I Lee, Héctor D S Canales, Alexandra I A Chincha, Magdevis Y R Caturla, Ramon P Brexó, Aline Crucello, Verônica O Alvarenga, Adriano G Cruz, Carlos Augusto F Oliveira, Anderson S Sant'Ana
The present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S...
August 2024: Food Microbiology