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Survival of virulent Yersinia enterocolitica during the manufacture and storage of Turkish Feta cheese

  • Published:1996-12 Issue:2-3 Volume:33 Page:285-292
  • ISSN:0168-1605
  • Container-title:International Journal of Food Microbiology
  • language:en
  • Short-container-title:International Journal of Food Microbiology

Author:

Erknien Osman

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference15 articles.

1. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1990

2. Isolation of Yerinia enterocolitica from Turkish pickled White cheese;Aytaç;Aust. J. Dairy Technol.,1992

3. Foodborne illness: pathogenic Escherichia coli, Yersinia enterocolitica, and Vibrio parahaemolyticus;Doyle;Lancet,1990

4. Improved methods for the isolation of Yershinia species from milk and foods;Greenwood;Food Microbiol.,1989

5. Yersinia enterocolitica-like organisms from vacuum-packaged beef and lamb;Hanna;J. food Sci.,1976

Cited by 20 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics;Microorganisms;2022-05-23

2. Further reading;Microbiological Analysis of Foods and Food Processing Environments;2022

3. Food safety challenges associated with traditional foods of Turkey;Food Science and Technology;2018-03

4. Growth potential of Yersinia enterocolitica in pasteurised cow's and goat's milk stored at 8 °C and 24 °C;Food Control;2017-03

5. Bibliography;Food Microbiology: Principles into Practice;2016-04-22
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