Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control

Trends in Food Science and Technology

Volumn 57, Issue , 2016, Pages 11-19

  Oliveira, Rodrigo B A ^a,b   Margalho, Larissa P ^b   Nascimento, Janaina S ^c   Costa, Leonardo E O ^c   Portela, Jéssica B ^c   Cruz, Adriano G ^a,c   Sant'Ana, Anderson S ^b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c Phytotech Department   (Brazil)

Author keywords

Bacillus; Clostridium; Dairy; Food safety; Shelf life; Spoilage

Indexed keywords

BACILLI; BACTERIOLOGY; BLENDING; CLOSTRIDIUM; DAIRIES; EMULSIFICATION; FOOD PRESERVATION; FOOD SAFETY; QUALITY CONTROL;

CONTINUOUS MIXING; EXTENDED SHELF LIVES; PROCESSING CONDITION; QUALITY AND SAFETIES; SAFETY AND STABILITIES; SHELF LIFE; SPORE-FORMING BACTERIA; SURVIVAL AND GROWTH;

SPOILAGE;

EID: 84988960269     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.09.008     Document Type: Review

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