Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in different yogurt and kefir combinations as prefermentation contaminant

Journal of Applied Microbiology

Volumn 95, Issue 3, 2003, Pages 631-636

  Gulmez, Murat ^a   Guven, A ^a  

^a KAFKAS UNIVERSITY   (Turkey)

Author keywords

Escherichia coli O157:H7; Kefir; Listeria monocytogenes; Yersinia enterocolitica; Yogurt

Indexed keywords

BEVERAGES; DAIRY PRODUCTS; DISEASES; FERMENTATION; FOOD MICROBIOLOGY; FOOD PROCESSING; LISTERIA; PROCESS CONTROL; STARTERS;

ESCHERICHIA COLI O157:H7; FERMENTATION PROCESS; KEFIR; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL SAFETY; PASTEURIZED MILK; PATHOGENIC STRAINS; PREFERMENTATION; YERSINIA ENTEROCOLITICA; YOGURT;

ESCHERICHIA COLI;

MICROBIAL PRODUCTS NOT CLASSIFIED ELSEWHERE; YOGHURT;

FOOD SAFETY; MICROBIOLOGY;

ARTICLE; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; COMPARATIVE STUDY; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTATION; FOOD SAFETY; KEFIR; LISTERIA MONOCYTOGENES; MICROFLORA; MILK; NONHUMAN; TEMPERATURE; YERSINIA ENTEROCOLITICA;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; YERSINIA; YERSINIA ENTEROCOLITICA;

EID: 0041379266     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.02016.x     Document Type: Article

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