The effect of 3D printing speed and temperature on transferability of Staphylococcus aureus and Escherichia coli during 3D food printing
(2024)
Journal Article
Εkonomou, S. Ι., Kageler, S., & Ch Stratakos, A. (2024). The effect of 3D printing speed and temperature on transferability of Staphylococcus aureus and Escherichia coli during 3D food printing. Food Microbiology, 122, Article 104561. https://doi.org/10.1016/j.fm.2024.104561
The current study aimed to determine if the 3D-printing speed and temperature would impact the transferability of foodborne pathogens from the stainless-steel (SS) food cartridge to the 3D-printed food ink. Staphylococcus aureus and Escherichia coli... Read More about The effect of 3D printing speed and temperature on transferability of Staphylococcus aureus and Escherichia coli during 3D food printing.