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Laboratory-scale preparation of soft cheese artificially contaminated with low levels of Escherichia coli O157, Listeria monocytogenes, and Salmonella enterica serovars typhimurium, Enteritidis, and Dublin.

Author(s) : LEUSCHNER R. G. K., BOUGHTFLOWER M. P.

Type of article: Article

Summary

The authors developed a method enabling production of artificially contaminated cheese that can be used to validate microbiological methods and study target microorganisms in a natural environment.

Details

  • Original title: Laboratory-scale preparation of soft cheese artificially contaminated with low levels of Escherichia coli O157, Listeria monocytogenes, and Salmonella enterica serovars typhimurium, Enteritidis, and Dublin.
  • Record ID : 2002-3048
  • Languages: English
  • Source: Journal of Food Protection - vol. 65 - n. 3
  • Publication date: 2002/03
  • Document available for consultation in the library of the IIR headquarters only.

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