ShareProtective cultures help fight pathogens in soft cheese.
Type of article: Periodical article
Summary
In Europe protective cultures are increasingly being used to ensure that foods are not contaminated with pathogens such as Listeria monocytogenes. Protective cultures are now available to control pathogens such as E. coli and Listeria, and spoilage organisms such as Clostridia, yeasts and moulds.
Details
- Original title: Protective cultures help fight pathogens in soft cheese.
- Record ID : 1998-3689
- Languages: English
- Source: ASCA Newsl. - n. 4
- Publication date: 1997
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Clostridium; Microbiology; Listeria; Pathogen; Soft cheese; Escherichia; Cheese
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