Growth potential of Yersinia enterocolitica in blue cheese and in blue cheese with probiotic -Lactobacillus acidophilus LA-5®
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1873-5.pdf
Reference16 articles.
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2. Bishop JR, Smukowski M (2006) Storage temperatures necessary to maintain cheese safety. Food Prot Trends 26(10):714–724
3. Carrasco E, Morales-Rueda A, García-Gimeno RM (2012) Cross-contamination and recontamination by Salmonella in foods: a review. Food Res Int 45:545–556. doi: 10.1016/j.foodres.2011.11.004
4. Divya KH, Varadaraj MC (2013) Behavioral pattern of native food isolates of Yersinia enterocolitica and Yersinia intermedia under simulated time-temperature combinations of the food chain. Food Nutr Sci 4:365–375. doi: 10.4236/fns.2013.44047
5. El-Kholy AM, El-Shinawy SH, Meshref AMS, Korny AM (2014) Screening of antagonistic activity of probiotic bacteria against some food-borne pathogens. J Appl Environ Microbiol 2(2):53–60. doi: 10.12691/jaem-2-2-4
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