Loss of viability of Listeria monocytogenes in contaminated processed cheese during storage at 4, 12 and 22°C

Food Microbiology

Volumn 27, Issue 6, 2010, Pages 809-818

  Angelidis, Apostolos S ^a   Boutsiouki, Paraskevi ^a   Papageorgiou, Demetrios K ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Listeria; Processed cheese; Survival; Weibull model

Indexed keywords

ARTICLE; BACTERIAL COUNT; CHEESE; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; SAFETY; TEMPERATURE; TIME; ANALYSIS; PROCEDURES; PRODUCT SAFETY;

CHEESE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; TEMPERATURE; TIME FACTORS;

LISTERIA; LISTERIA MONOCYTOGENES;

EID: 77954089156     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.04.017     Document Type: Article

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