Effect of phage on survival of Salmonella Enteritidis during manufacture and storage of Cheddar cheese made from raw and pasteurized milk

Journal of Food Protection

Volumn 64, Issue 7, 2001, Pages 927-933

  Modi, R ^a   Hirvi, Y ^a   Hill, A ^a   Griffiths, M W ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AGAR MEDIUM; BACTERIAL CELL; BACTERIOPHAGE; CELL DENSITY; CELL SURVIVAL; CHEDDAR CHEESE; CHEESEMAKING; COLONY FORMING UNIT; DAY LENGTH; FOOD ANALYSIS; FOOD STORAGE; GENETIC STRAIN; INOCULATION; MILK; NOVOBIOCIN; PASTEURIZATION;

SALMONELLA ENTERITIDIS;

EID: 0034960381     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.7.927     Document Type: Article

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