Hi food micro people,
I have a problem going on in a ready-to-cook pastries plant. Some lab reports (3) came out positive for Staphylococcus coagulasis+ . this was not the first time this happened. last year, the same problem happened in 3 different final products. Everyone was sent to the doctor for oro-faringeal swabs that came all negative. What can I do to stop the contamination? I already destroyed the envolved batches, but i am afraid this continues happening. can anyone help, please?
Mar.
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