Contribution to the safety assessment of technological microflora found in fermented dairy products

International Journal of Food Microbiology

Volumn 126, Issue 3, 2008, Pages 263-266

  Chamba, Jean François ^a   Jamet, Emmanuel ^a,b  

^a ITFF   (France)

^b Résomil Maison du Lait ^*  (France)

Author keywords

[No Author keywords available]

Indexed keywords

VIRULENCE FACTOR;

ACTINOMYCETALES; BIFIDOBACTERIUM; CHEESE; COAGULASE NEGATIVE STAPHYLOCOCCUS; DAIRY PRODUCT; DEBARYOMYCES HANSENII; EDITORIAL; ENTEROCOCCUS; ESCHERICHIA COLI; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; GENE TRANSFER; GEOTRICHUM CANDIDUM; HEALTH HAZARD; LACTOBACILLUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LISTERIA MONOCYTOGENES; MICROFLORA; NONHUMAN; PATHOGENICITY; PEDIOCOCCUS; PROPIONIBACTERIUM; R FACTOR; RISK ASSESSMENT; SALMONELLA; STAPHYLOCOCCUS AUREUS; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; TAXONOMY;

CONSUMER PRODUCT SAFETY; CULTURED MILK PRODUCTS; DAIRY PRODUCTS; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; RISK ASSESSMENT;

EID: 50349095661     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.08.001     Document Type: Editorial

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