Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese

Letters in Applied Microbiology

Volumn 36, Issue 2, 2003, Pages 73-76

  Spano, G ^a   Goffredo, E ^b   Beneduce, L ^a   Tarantino, D ^a   Dupuy, A ^c   Massa, S ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b Inst Zooprofilattico of Apulia/B   (Italy)

^c UNIVERSITÉ DE SHERBROOKE   (Canada)

Author keywords

Escherichia coli O157:H7; Mozarella cheese; Stretching temperature

Indexed keywords

CULTURABILITY; CULTURABLE; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; HEATING TEMPERATURES; MILK PROCESSING; MOZARELLUM CHEESE; MOZZARELLA CHEESE; STRETCHING TEMPERATURE;

ESCHERICHIA COLI;

BACTERIUM;

ARTICLE; BACTERIAL CELL; BACTERIAL SURVIVAL; BACTERIUM CULTURE; CELL VIABILITY; CHEESE; CHEESEMAKING; ESCHERICHIA COLI O157; FOOD STORAGE; HEATING; INOCULATION; MILK; NONHUMAN; TEMPERATURE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA;

EID: 0037240902     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.2003.01252.x     Document Type: Article

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