Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture

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Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture

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作者：Anne Mü ; ller^a ; ^{mueller.a@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author} ; Regina Reichhardt^a ; Grit Fogarassy^a ; ^{g.fogarassy@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author} ; Ramona Bosse (n&eacute ; e Danz)^b ; ^{ramona.danz@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author} ; Monika Gibis^b ; ^{gibis@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author} ; Jochen Weiss^b ; ^{j.weiss@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author} ; Herbert Schmidt^a ; ^{herbert.schmidt@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author} ; Agnes Weiss^a ; ^{agnes.weiss@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author}
关键词：Staphylococcus carnosus ; Safety assessment ; Antibiotic resistance ; Biogenic amines ; Haemolysis ; Starter culture
刊名：Food Control
出版年：2016
出版时间：August 2016
年：2016
卷：66
期：Complete
页码：93-99
全文大小：531 K

文摘

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The prevalence of pathogenicity and virulence factors in Staphylococcus carnosus was studied.

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41% of the strains cannot be applied as starter cultures based on the QPS concept.

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Virulence and pathogenicity determinants are strain- and not subspecies-specific.

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Individual testing of strains is recommended before the application in food.

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