Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenes

Journal of Dairy Research

Volumn 81, Issue 1, 2014, Pages 113-119

  Schirmer, Bjørn C T ^a   Heir, Even ^a   Lindstedt, Bjørn Arne ^b   Møretrø, Trond ^a   Langsrud, Solveig ^a  

^a NOFIMA   (Norway)

^b NORWEGIAN INSTITUTE OF PUBLIC HEALTH   (Norway)

Author keywords

Brine; Cheese; Listeria monocytogenes; MLVA; NaCl; pH

Indexed keywords

ANIMALIA; LISTERIA MONOCYTOGENES;

BACTERIAL DNA; BRINE; INORGANIC SALT; SODIUM CHLORIDE;

ARTICLE; CHEESE; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; GENETICS; HUMAN; LISTERIA MONOCYTOGENES; LISTERIOSIS; METHODOLOGY; MICROBIOLOGY; PH; PHYSIOLOGY; SPECIES DIFFERENCE; TANDEM REPEAT;

CHEESE; DNA, BACTERIAL; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; LISTERIOSIS; SALTS; SODIUM CHLORIDE; SPECIES SPECIFICITY; TANDEM REPEAT SEQUENCES;

EID: 84896520640     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029913000666     Document Type: Article

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