Survival of Listeria monocytogenes during manufacture, ripening and storage of soft lactic cheese made from raw goat milk

International Journal of Food Microbiology

Volumn 64, Issue 1-2, 2001, Pages 217-221

  Morgan, F ^a   Bonnin, V ^a   Mallereau, M P ^b   Perrin, G ^b  

^a Institut Technique des Produits Laitiers Caprins   (France)

^b Healthy Pigs Production and Experimentation Section   (France)

Author keywords

Goat milk; Listeria monocytogenes; Soft lactic cheese

Indexed keywords

ARTICLE; CHEESE; CONTROLLED STUDY; FOOD PROCESSING; FOOD STORAGE; GOAT; LISTERIA MONOCYTOGENES; MILK; NONHUMAN; PHYSICAL CHEMISTRY; SURVIVAL;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; FEMALE; FOOD HANDLING; FOOD PRESERVATION; GOATS; LISTERIA MONOCYTOGENES; MILK; TIME FACTORS;

CAPRA HIRCUS; LISTERIA MONOCYTOGENES;

EID: 0035961633     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00452-9     Document Type: Article

References (15)

1. Epidemiology of human listeriosis in Europe, with special reference to the Swiss outbreak
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4. Epidemic listeriosis associated with Mexican-style cheese
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7. Fate of Listeria monocytogenes during the manufacture and ripening of blue cheese
8. Listeria monocytogenes in milk and dairy products
9. Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses
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11. Survival of Listeria monocytogenes in cheese made from unpasteurized goat milk
12. Behaviour and enterotoxin production by Staphylococcus aureus during the manufacture and ripening of raw goats' milk lactic cheeses