Controlling Staphylococcus aureus in Professional Kitchens
Controlling Staphylococcus aureus in Professional Kitchens Staphylococcus aureus is a unique threat in the food safety landscape because its primary reservoir is not the animal carcass or the soil, but the food handler themselves. Approximately 25% to 30% of healthy people and animals carry this bacterium on their skin and in their noses. Within the […]