Fate of Listeria monocytogenes on fully ripened greek graviera cheese stored at 4, 12, or 25°C in air or vacuum packages: In situ PCR detection of a cocktail of bacteriocins potentially contributing to pathogen inhibition

Journal of Food Protection

Volumn 72, Issue 3, 2009, Pages 531-538

  Giannou, Eleni ^a   Kakouri, Athanasia ^a   Matuašić, Bojana Bogovič ^b   Rogelj, Irena ^b   Samelis, John ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LISTERIA; LISTERIA MONOCYTOGENES;

BACTERIOCIN; OXYGEN;

ARTICLE; BACTERIAL COUNT; CHEESE; DRUG EFFECT; ENTEROCOCCUS FAECIUM; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; METABOLISM; METHODOLOGY; MICROBIOLOGY; POLYMERASE CHAIN REACTION; PRODUCT SAFETY; RISK ASSESSMENT; TEMPERATURE; TIME; VACUUM;

BACTERIOCINS; CHEESE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ENTEROCOCCUS FAECIUM; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LISTERIA MONOCYTOGENES; OXYGEN; POLYMERASE CHAIN REACTION; RISK ASSESSMENT; TEMPERATURE; TIME FACTORS; VACUUM;

EID: 62349103942     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.3.531     Document Type: Article

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