date:Jul 28, 2016
it is for a refrigerated manufacturer. It doesnt grow well at traditional refrigeration temperatures, but when products that are temperature-abused and held a little too long,Staphylococcuscan grow. So, its as much as a concern for the custard filled clair manufacturer as it is for the chicken salad manufacturer. It also should be a big concern for the food service industry because a lot ofStaphylococcusis introduced into food by food handlers via cuts on their hands. Theres a famous story of a