Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey

Food Control

Volumn 15, Issue 6, 2004, Pages 453-456

  Oksuz O ^a   Arici, M ^a   Kurultay, S ^a   Gumus T ^a  

^a TRAKYA UNIVERSITY   (Turkey)

Author keywords

Escherichia coli O157; Raw milk; White pickled cheese

Indexed keywords

LACTIC ACID;

ACIDITY; ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; CATTLE; CHEESE; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; INCIDENCE; INFECTION RISK; MILK; NONHUMAN; PASTEURIZATION; PH MEASUREMENT; PHYSICAL CHEMISTRY; SAMPLING; STARTER CULTURE; SURVIVAL TIME; TURKEY (REPUBLIC);

ANIMALIA; BACTERIA (MICROORGANISMS); BOVINAE; ESCHERICHIA COLI;

EID: 1842666754     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(03)00121-X     Document Type: Article

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