Evaluation of NaCl, pH, and lactic acid on the growth of Shiga toxin-producing escherichia coli in a liquid cheddar cheese extract

Journal of Dairy Science

Volumn 97, Issue 11, 2014, Pages 6671-6679

  Oh, Jee Hwan ^a   Vinay Lara, Elena ^a   McMinn, Russell ^a   Glass, Kathleen A ^a   Johnson, Mark E ^a   Steele, James L ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheddar cheese compositional factor; Low sodium cheese safety; Survival of pathogen

Indexed keywords

ESCHERICHIA COLI;

LACTIC ACID; SODIUM CHLORIDE;

ANALYSIS; ANIMAL; CHEESE; DRUG EFFECTS; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MICROBIOLOGY; PH; SALMONELLA ENTERICA; SHIGA TOXIN PRODUCING ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS;

ANIMALS; CHEESE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA; SHIGA-TOXIGENIC ESCHERICHIA COLI; SODIUM CHLORIDE; STAPHYLOCOCCUS AUREUS;

EID: 84908332288     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-7946     Document Type: Article

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