Strategy for Prevention of <em>Staphylococcus aureus</em> Bacterial Infection in Food with Contact by UV-C Light
<p id="p1"><em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Staphylococcus aureus</italic></em> bacteria are found as normal flora in the skin and mucous membranes in humans. Food that is allow...
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2024
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/88951 |
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| Sumario: | <p id="p1"><em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Staphylococcus aureus</italic></em> bacteria are found as normal flora in the skin and mucous membranes in humans. Food that is allowed to be stored openly in the outside air and processed by the carrier can become a breeding medium for <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Staphylococcus aureus</italic></em> bacteria because food has a high protein, water and fat content needed by bacteria to grow and develop. Some types of Staphylococcus bacteria can produce enterotoxins that cause food poisoning. In food, <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Staphylococcus aureus</italic></em> does not form spores so the growth of <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Staphylococcus aureus</italic></em> can be immediately inhibited by heat treatment, but enterotoxins produced by <em><italic xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">Staphylococcus aureus</italic></em> are heat-resistant and still active after being heated at 100°C for 30 minutes. One of the strategies that can be done to break the chain of enterotoxin infection is disinfection using UV-C light to eliminate or inhibit bacterial growth in the food storage process so that there are no more bacteria that can produce enterotoxins.</p> |
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| ISBN: | 978-1-83769-269-9 |
| DOI: | 10.5772/intechopen.113956 |