Survival ofEscherichia coliO157:H7 during Manufacture and Storage of White Brined Cheese-Reference-Cited by-同舟云学术

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Survival ofEscherichia coliO157:H7 during Manufacture and Storage of White Brined Cheese

Published:2014-08-18 Issue:9 Volume:79 Page:M1750-M1755
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Osaili Tareq M.¹,Al-Nabulsi Anas A.¹,Olaimat Amin N.²,Shaker Reyad R.¹,Taha Mohammad¹,Holley Richard A.²

Affiliation:

1. Dept. of Nutrition and Food Technology; Faculty of Agriculture; Jordan Univ. of Science and Technology; P.O. Box (3030) Irbid 22110 Jordan

2. Dept. of Food Science; Faculty of Agriculture and Food Science; Univ. of Manitoba; Winnipeg R3T 2N2 Canada

Publisher

Wiley

Subject

Food Science

Reference36 articles.

1. Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat;Al-Holy;Food Control,2012

2. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review;Alichanidis;Dairy Sci Technol,2008

3. Influence of water activity on Streptococcus diacetylactis metabolism;Bassit;Appl Microbiol Biotechnol,1993

4. Recent advances in cheese microbiology;Beresford;Intl Dairy J,2001

5. Survival of Listeria monocytogenes, Listeria innocua, and lactic acid bacteria in chill brines;Boyer;J Food Sci,2009

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