Reduction of Listeria monocytogenes in queso fresco cheese by a combination of listericidal and listeriostatic GRAS antimicrobials

International Journal of Food Microbiology

Volumn 155, Issue 1-2, 2012, Pages 82-88

  Soni, Kamlesh A ^a   Desai, Monil ^a   Oladunjoye, Ademola ^a   Skrobot, Frederick ^a   Nannapaneni, Ramakrishna ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Bacteriophage P100; GRAS antimicrobials; Intervention; Lauric arginate; Listeria monocytogenes; Queso fresco cheese

Indexed keywords

ACETOACETIC ACID; ANTIINFECTIVE AGENT; GRAS ANTIMICROBIAL AGENT; LAURIC ACID DERIVATIVE; LAURIC ARGINATE; POTASSIUM LACTATE SODIUM DIACETATE; SOYASAPOGENOL A; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL CELL; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIOPHAGE; BACTERIOPHAGE P100; CHEESE; CONTROLLED STUDY; LISTERIA MONOCYTOGENES; NONHUMAN; PLAQUE FORMING CELL; QUESO FRESCO CHEESE; TEMPERATURE;

ACETATES; ANTI-BACTERIAL AGENTS; ARGININE; BACTERIOPHAGES; CHEESE; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; LACTATES; LISTERIA MONOCYTOGENES;

LISTERIA MONOCYTOGENES;

EID: 84857918049     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.01.010     Document Type: Article

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