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The survival of bacterial contaminants at moderate processing temperatures is of interest to many food producers, especially in terms of the safety and quality of the final products. That is why the heat resistance of Staphylococcus aureus 2064, an isolate from artisanal Slovakian cheese, was studied in the moderate temperature range (57–61 °C) by the capillary method. The fourth decimal reduction time t<sub>4D</sub>- and z-values were estimated in two steps by traditional log-linear Bigelowdoi:10.17221/201/2020-cjfs fatcat:njhr5gfmyjg2roefgoxqmmoese