Biomaterial Database

Enumeration of coagulase positive staphylococci in cheese. 1967

C G Rammell, and J M Howick

UI	MeSH Term	Description	Entries
D002611	Cheese	A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.	Cheeses
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D013210	Staphylococcus	A genus of gram-positive, facultatively anaerobic, coccoid bacteria. Its organisms occur singly, in pairs, and in tetrads and characteristically divide in more than one plane to form irregular clusters. Natural populations of Staphylococcus are found on the skin and mucous membranes of warm-blooded animals. Some species are opportunistic pathogens of humans and animals.

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