Determinación de la presencia de Stafilococos aureus en carnes procesada no enlatadas
DOI:
https://doi.org/10.17533/udea.acbi.330402Abstract
Durante 6 meses se analizaron 41 muestras de productos cárnicos procesados no enlatados, tomados en diferentes supermercados con tiempos entre 14 y 30 días de su fabricación, para determinar la presencia de Stafilococs aureus (coagulasa positiva) responsables de intoxicación alimentaria.
La contaminación en estos productos proviene de los manipuladores, equipo mal higienizado o temperaturas de almacenamiento inadecuadas.
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