Growth and survival of E. coli O157:H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk

Journal of Applied Microbiology

Volumn 90, Issue 2, 2001, Pages 201-207

  Maher, M M ^a,b   Jordan, K N ^a,b   Upton, M E ^a,b   Coffey, A ^a,b  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; CHEESES;

CELL-BE; CELL/B.E; CELL/BE; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; MANUFACTURING PROCEDURE; RAW MILK; RAW MILK CHEESE; VIABLE CELLS;

ESCHERICHIA COLI;

ARTICLE; BACTERIAL GROWTH; CHEESE; ESCHERICHIA COLI O157; FOOD CONTAMINATION; LATEX AGGLUTINATION TEST; MILK; NONHUMAN; POLYMERASE CHAIN REACTION;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA;

EID: 0035135363     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2001.01232.x     Document Type: Article

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