Survival Behavior of Escherichia coli O157:H7 during over 60-Day Aging of Camembert Cheeses Manufactured from Unpasteurized Raw Milk
Author:
Funder
Konkuk University
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2022.40.4.151
Reference28 articles.
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2. Unger P, Sekhon AS, Chen X, Michael M. Developing an affordable hyperspectral imaging system for rapid identification of Escherichia coli O157:H7 and Listeria monocytogenes in dairy products. Food Sci Nutr. 2022;10:1175-1183. 10.1002/fsn3.2749 35432977 PMC9007299
3. Centorotola G, Sperandii AF, Tucci P, D’Alterio N, Ricci L, Goffredo E, et al. Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes. Int J Food Microbiol. 2021; 347:109175. 10.1016/j.ijfoodmicro.2021.109175 33812165
4. Keba A, Rolon ML, Tamene A, Dessie K, Vipham J, Kovac J, et al. Review of the prevalence of foodborne pathogens in milk and dairy products in Ethiopia. Int Dairy J. 2020;109:104762. 10.1016/j.idairyj.2020.104762 33013007 PMC7430047
5. Kolodziejek AM, Minnich SA, Hovde CJ. Escherichia coli 0157:H7 virulence factors and the ruminant reservoir. Curr Opin Infect Dis. 2022;35:205-214. 10.1097/QCO.0000000000000834 35665714
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