Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure

Food Microbiology

Volumn 24, Issue 1, 2007, Pages 59-66

  López Pedemonte, Tomás ^a   Roig Sagués, Artur ^a   De Lamo, Silvia ^a   Hernández Herrero, Manuela ^a   Guamis, Buenaventura ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Cheese; High pressure; Lactococcus; Listeria monocytogenes

Indexed keywords

ARTICLE; BACTERIAL COUNT; CHEESE; FOOD CONTAMINATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; PH; SAFETY; TEMPERATURE; TIME;

CHEESE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; TEMPERATURE; TIME FACTORS;

LISTERIA MONOCYTOGENES;

EID: 33746857246     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.03.008     Document Type: Article

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