Survival of arcobacter butzleri during production and storage of artisan water Buffalo Mozzarella Cheese

Foodborne Pathogens and Disease

Volumn 10, Issue 9, 2013, Pages 820-824

  Serraino, Andrea ^a   Giacometti, Federica ^a   Daminelli, Paolo ^b   Losio, Marina N ^b   Finazzi, Guido ^b   Marchetti, Giacomo ^a   Zambrini, Angelo V ^c   Rosmini, Roberto ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b The Lombardy and Emilia Romagna Experimental Zooprophylaxis Institute (IZSLER)   (Italy)

^c Granarolo SpA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ARCOBACTER; ARCOBACTER BUTZLERI; ARTICLE; BACTERIAL COUNT; BACTERIUM COLONY; BACTERIUM DETECTION; BACTERIUM ISOLATE; CHEESE; COLONY FORMING UNIT; CONTROLLED STUDY; MILK; NONHUMAN; PRIORITY JOURNAL; STORAGE; SURVIVAL; TEMPERATURE; WATER BUFFALO MOZZARELLA CHEESE;

ANIMALS; ARCOBACTER; BUFFALOES; CHEESE; COLONY COUNT, MICROBIAL; FECES; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; ITALY; LACTOBACILLACEAE; MILK; TEMPERATURE;

EID: 84883386387     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2013.1485     Document Type: Article

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