Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production

International Journal of Food Microbiology

Volumn 122, Issue 1-2, 2008, Pages 29-34

  Kure, Cathrine Finne ^a   Borch, Elisabeth ^b   Karlsson, Ingela ^b   Homleid, Jens Petter ^c   Langsrud, Solveig ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c TINE SA   (Norway)

Author keywords

Air sampling; Cheese; Hygiene; Mould; Penicillium

Indexed keywords

AGAR MEDIUM; AIR SAMPLING; ARTICLE; CHEESEMAKING; CLADOSPORIUM; FOOD CONTAMINATION; FOOD SPOILAGE; MOULD; PENICILLIUM; PENICILLIUM CHRYSOGENUM; PENICILLIUM COMMUNE; PENICILLIUM PALITANS;

AGAR; AIR MICROBIOLOGY; CHEESE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; GEOTRICHUM; PENICILLIUM; SPECIES SPECIFICITY;

CLADOSPORIUM; MYCOTA; PENICILLIUM; PENICILLIUM BREVICOMPACTUM; PENICILLIUM CHRYSOGENUM; PENICILLIUM COMMUNE; PENICILLIUM PALITANS;

EID: 39149096266     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.11.060     Document Type: Article

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