Prevalence and survival of Listeria monocytogenes in various types of cheese-A review-Reference-Cited by-同舟云学术

Prevalence and survival of Listeria monocytogenes in various types of cheese-A review

Published:2018-08-12 Issue:4 Volume:71 Page:825-843
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Gérard Amaury¹^ORCID,El-Hajjaji Soundous¹,Niyonzima Eugène²,Daube Georges³,Sindic Marianne¹

Affiliation:

1. Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium

2. Food Safety and Quality Management Department; School of Food Science and Technology; University of Rwanda; Avenue de l'armée, P.O. Box 3900 Kigali Rwanda

3. Food Science Department; Faculty of Veterinary Medicine; FARAH, University of Liège; Sart-Tilman B43b 4000 Liège Belgium

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12552/fullpdf

Reference119 articles.

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3. Detection of Salmonella spp. and Listeria monocytogenes in fresh and semi-cured cheeses that are sold on the street markets in Mexico City;Alcazar Montanez;Veterinaria Mexico,2006

4. Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety;Almeida;Journal of Food Protection,2007

5. Foci of contamination of Listeria monocytogenes in different cheese processing plants;Almeida;International Journal of Food Microbiology,2013

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