Affiliation:
1. Department of Food Science and the Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706
Abstract
Four hundred samples of milk and milk products were obtained over a 5-month period from different retail outlets in Madison, Wisconsin, and were examined for presence and number of Bacillus cereus. B. cereus was isolated from 9,35, 14 and 48% of raw milk, pasteurized milk, Cheddar cheese and ice cream samples, respectively. No. B. cereus was recovered from yogurt. The level of contamination with B. cereus did not exceed 100/ml in raw milk, 1000/ml in pasteurized milk, 200/g in Cheddar cheese and 3800/g in ice cream.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
83 articles.
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