2023
DOI: 10.9734/mrji/2023/v33i71391
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Analysis of the Responses to Pasteurization Temperatures of Methicillin Resistant Staphylococcus aureus Derived from Milk Items

Manal Hadi Ghaffoori Kanaan,
Nazar A. Sheriff,
Sura Saad Abdullah

Abstract: Background and Aim: One of the leading causes of both community- and hospital-acquired infections is the superbug," multidrug-resistant Staphylococcus aureus (MRSA). Milk and dairy products seem to be highly vulnerable to a wide range of diseases. Therefore, we require processing procedures that both eliminate pathogens and lengthen the useful life of these products. The purpose of this study was to determine how susceptible MRSA isolates were to pasteurization temperatures after being recovered from dairy pro… Show more

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Cited by 2 publications
(2 citation statements)
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“…The prevalence of C. jejuni in raw and pasteurized milk was found to be 100%. Campylobacter jejuni has been reported to be the most frequent species recovered from foods of animal origin, especially milk samples [22]. These findings were in agreement with the findings of [40], who reported 100% C. jejuni in dairy products.…”
Section: Discussionsupporting
confidence: 89%
“…The prevalence of C. jejuni in raw and pasteurized milk was found to be 100%. Campylobacter jejuni has been reported to be the most frequent species recovered from foods of animal origin, especially milk samples [22]. These findings were in agreement with the findings of [40], who reported 100% C. jejuni in dairy products.…”
Section: Discussionsupporting
confidence: 89%
“…The mindset of those who work with food also influences how they do their jobs [8]. Multiple investigations conducted in Iraq have found evidence of food contamination with dangerous FBDs [22][23][24][25][26][27][28][29][30][31][32][33][34][35][36]. As workers in the food industry play a crucial role in food contamination and FBDs, studying the KAP of food safety among this population is important.…”
Section: Introductionmentioning
confidence: 99%