Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C

Journal of Dairy Science

Volumn 94, Issue 9, 2011, Pages 4329-4335

  Shrestha, S ^a   Grieder, J A ^a   McMahon, D J ^a   Nummer, B A ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Listeria monocytogenes; Low salt cheese; Safety

Indexed keywords

WATER;

ARTICLE; CHEESE; FOOD CONTROL; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; PH; SALT INTAKE; TEMPERATURE; TIME;

CHEESE; FOOD MICROBIOLOGY; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; SODIUM CHLORIDE, DIETARY; TEMPERATURE; TIME FACTORS; WATER;

LISTERIA MONOCYTOGENES;

EID: 80051707001     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4219     Document Type: Article

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