Effect of pH and water activity on the growth limits of Listeria monocytogenes in a cheese matrix at two contamination levels

Journal of Food Protection

Volumn 74, Issue 11, 2011, Pages 1805-1813

  Schvartzman, M S ^a,b   Belessi, C ^c   Butler, F ^b   Skandamis, P N ^c   Jordan, K N ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

WATER;

ARTICLE; BACTERIAL COUNT; CHEESE; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PRODUCT SAFETY; PULSED FIELD GEL ELECTROPHORESIS;

CHEESE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ELECTROPHORESIS, GEL, PULSED-FIELD; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; WATER;

LISTERIA MONOCYTOGENES;

EID: 80655133937     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-102     Document Type: Article

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