Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles.

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作者： Larissa P,Margalho ^[1] ; Juliana S,Graça ^[1] ; Bruna A,Kamimura ^[1] ; Sarah H I,Lee ^[2] ; Héctor D S,Canales ^[1] ; Alexandra I A,Chincha ^[1] ; Magdevis Y R,Caturla ^[1] ; Ramon P,Brexó ^[1] ; Aline,Crucello ^[1] ; Verônica O,Alvarenga ^[3] ; Adriano G,Cruz ^[4] ; Carlos Augusto F,Oliveira ^[2] ; Anderson S,Sant'Ana ^[5]

作者单位： Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. ^[1] Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil. ^[2] Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil. ^[3] Department of Food, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil. ^[4] Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address: and@unicamp.br. ^[5]

关键词 Antibiotics Biofilm Dairy products Enterotoxin Microbiological quality PFGE Raw milk Sanitizer Virulence genes