Chlorine resistance of Staphylococcus aureus isolated from turkeys and turkey products

  title={Chlorine resistance of Staphylococcus aureus isolated from turkeys and turkey products},
  author={G. Mead and B. W. Adams},
  journal={Letters in Applied Microbiology},
When tested in phosphate buffer at pH 7·0, strains of Staphylococcus aureus isolated from turkeys immediately after commercial slaughter were reduced in viability by at least 10000‐fold following exposure to 1 mg/1 of free available chlorine for 2 min at 20°C. In contrast, corresponding isolates from samples taken later in the process, and apparently derived from strains capable of colonizing processing equipment (‘endemic’ strains), were reduced only ca 100‐fold; some of these strains survived… Expand
18 Citations
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