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Staphylococcus aureus is responsible for a large spectrum of diseases, including staphylococcal food poisoning (SFP), due to its ability to produce enterotoxins. To prevent the development of SFP, effective food preservation methods are needed. High pressure processing (HPP) uses pressures, between 100 and 600 MPa, to inactivate pathogenic and spoilage microorganisms. In this study, HPP treatments...
In this work, the development of resistance and the recovery of growth after several consecutive cycles of high hydrostatic pressure (HPP) were for the first time evaluated in different strains of Staphylococcus aureus. Three strains of this important and highly resilient to HPP foodborne pathogen were used: a non-enterotoxigenic ATCC 6538 strain, treated with 600 MPa for 30 min at 20 °C, and the...
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