Survival of foodborne pathogens during frozen storage of cheese made from artificially inoculated milk

Author:

Metzger Nicolas,Alvarez-Ordóñez Avelino,Leong Dara,Hunt Karen,Jordan Kieran

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference17 articles.

1. Alakomi H-L, Skyttä E, Saarela M, Mattila-Sandholm T, Latva-Kala K, Helander IM (2000) Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Appl Environ Microbiol 66:2001–2005

2. Ansay S, Kaspar C (1996) Survey of retail cheeses, dairy processing environments and raw milk for Escherichia coli O157:H7. Lett Appl Microbiol 25:131–134

3. Ben Slama R, Miladi H, Chaieb K, Bakhrouf A (2012) Survival of Listeria monocytogenes cells and the effects of extended frozen storage (−20°C) on the expression of its virulence gene. Appl Biochem Biotechnol 170:1174–1183

4. Food Safety Authority of Ireland (2005) The control and management of Listeria monocytogenes contamination of food. Published by the Food Safety Authority of Ireland, Abbey Court, Dublin, Available at: https://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=1234. Accessed 13 Jan 2015

5. Graham T (2004) Sampling dairy and related products. In: Wehr M, Frank J (eds) Standard methods for the examination of dairy products, 17th edn. J. American Public Health Association, pp 63–92

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