Evaluation of Coagulase-Positive Staphylococcus Aureus Contamination in Lighvan Cheese on Retail Stores
Background: Staphylococcus aureus is a Gram-positive, non-sporulated, lack of capsule, immovable, aerobic and anaerobic and able to tolerate high levels of salt (up to 15 percent). Therefore, foods containing salt provides an ideal environment for bacterial growth. It is also one of the most importa...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Alborz University of Medical Sciences
2014-03-01
|
| Series: | Muhandisī-i Bihdāsht-i Muḥīṭ |
| Subjects: | |
| Online Access: | http://jehe.abzums.ac.ir/browse.php?a_code=A-10-1-14&slc_lang=en&sid=1 |