Survival of Escherichia coli O157:H7 during Manufacture and Storage of White Brined Cheese

Journal of Food Science

Volumn 79, Issue 9, 2014, Pages M1750-M1755

  Osaili, Tareq M ^a   Al Nabulsi, Anas A ^a   Olaimat, Amin N ^b   Shaker, Reyad R ^a   Taha, Mohammad ^a   Holley, Richard A ^b  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Cheese brine; E. coli O157:H7; Lactic acid bacteria; NaCl; White brined cheese

Indexed keywords

ESCHERICHIA COLI; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS SALIVARIUS;

BRINE; INORGANIC SALT; YOGHURT;

CHEESE; CHEMISTRY; ESCHERICHIA COLI O157; FOOD CONTROL; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MICROBIOLOGY; PH; PHYSIOLOGY;

CHEESE; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; SALTS; YOGURT;

EID: 84921963430     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12547     Document Type: Article

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