Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses

Author:

Melo J.,Andrew P.W.,Faleiro M.L.ORCID

Funder

FCT-Fundação para a Ciência e a Tecnologia

Fundação para a Ciência e Tecnologia

Publisher

Elsevier BV

Subject

Food Science

Reference217 articles.

1. Survival of Listeria monocytogenes during production and ripening of traditional Turkish Savak Tulum cheese and in synthetic gastric fluid;Abdullah;Journal of Food Protection,2013

2. Occurrence of Listeria monocytogenes in cheese and ice cream produced in the State of Paraná, Brazil;Abrahão;Brazilian Journal Pharmaceutical Sciences,2008

3. Identification of components of the sigma B regulon in Listeria monocytogenes that contribute to acid and salt tolerance;Abram;Applied and Environmental Microbiology,2008

4. Characterisation of Listeria monocytogenes strains isolated from soft and semi-soft cheeses sampled in a region of Italy;Acciari;Veterinaria Italiana,2011

5. Marked intra-strain variation in response of Listeria monocytogenes dairy isolates to acid or salt stress and the effect of acid or salt adaptation on adherence to abiotic surfaces;Adrião;International Journal of Food Microbiology,2008

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