Survival of listeria monocytogenes inoculated in retail yogurt products

World Academy of Science, Engineering and Technology

Volumn 65, Issue , 2010, Pages 305-306

  Hsieh, Yu Hsien ^a   Liu, Jiang Gong ^b   Hwang, J C ^a  

^a YUAN ZE UNIVERSITY   (Taiwan)

^b YUANPEI UNIVERSITY   (Taiwan)

Author keywords

Listeria monocytogenes; Microbiologicial quality; Retail; Survival; Yogurt

Indexed keywords

LISTERIA MONOCYTOGENES; MICROBIOLOGICIAL QUALITY; RETAIL; SURVIVAL; YOGURT; COMMERCIAL PRODUCTS; LACTIC ACID BACTERIA; LOW TEMPERATURES; MILK PRODUCTS; MONOCYTOGENES; REFRIGERATION TEMPERATURES; STORAGE TEMPERATURES; TEMPERATURE RANGE; TOTAL SOLUBLE SOLIDS;

DAIRY PRODUCTS; DISEASES; LACTIC ACID; LISTERIA; RISK ASSESSMENT; SALES; FOOD PRODUCTS; FOOD STORAGE; PATHOGENS;

FOOD STORAGE; DAIRY PRODUCTS;

EID: 78751619003     PISSN: 2010376X     EISSN: 20103778     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Hsieh, Y. H., Liu, J. G., Hung, S. C. & Hwang, J. C. (2010). The ability ofListeria spp. to survive in retail milk with fortified ingredients.International Journal of Food Microbiology, (Under review)
2. Liu, J. G., & Lin, T. S. (2008). Survival of Listeria monocytogenesinoculated in retail soymilk products. Food control, 19, 862-869.
3. Liu, J. G., Lin, T. S., & Lin, W. N. (2010). Evaluating the growth ofListeria monocytogenes that has been inoculated into tofu containingbackground microflora Food control, (Inpress).
4. Jenssen, H. & Hancock, R. E. W. (2009). Antimicrobial properties oflactoferrin. Biochimie, 519 91, 19-29.
5. Rocourt, J. (1996). Risk factors for listeriosis. Food Control, 7, 195-202.
6. Hsieh, Y. H., Liu, J. G., Y. M. & Hwang, J. C. (2010). Survival of Listeriamonocytogenes inoculated in retail yogurt roductions at 22°C and 4-7°Cin Taiwan. International Journal of Food Microbiology, (Under review)