Behavior of Yersinia enterocolitica and Salmonella typhimurium in Crottin goat's cheese

International Journal of Food Microbiology

Volumn 99, Issue 2, 2005, Pages 129-134

  Tamagnini, L M ^a   De Sousa, G B ^a   Gonzalez R D ^a   Revelli, J ^a   Budde, C E ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Crottin goat's cheese; Microorganism count; Predictive model; Salmonella typhimurium; Yersinia enterocolitica

Indexed keywords

ANALYTICAL ERROR; ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; BACTERIAL TRANSMISSION; BACTERIUM CONTAMINATION; BACTERIUM DETECTION; CALCULATION; CHEESE; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD; FOOD CONTAMINATION; GOAT; HEALTH HAZARD; INOCULATION; INTERMETHOD COMPARISON; LOW TEMPERATURE; MATHEMATICAL MODEL; NONHUMAN; PREDICTION; SALMONELLA TYPHIMURIUM; STATISTICAL SIGNIFICANCE; STORAGE; YERSINIA ENTEROCOLITICA;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM; TYPHIMURIUM; YERSINIA ENTEROCOLITICA;

EID: 13944270682     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.07.017     Document Type: Article

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