Survival and acid resistance of Listeria innocua in feta cheese and yogurt, in the presence or absence of fungi.
Author(s) : BELESSI C. I. A., PAPANIKOLAOU S., DROSINOS E. H., et al.
Type of article: Article
Summary
In this study, Listeria innocua was inoculated alone, or coinoculated with fungal isolates, in feta cheese and yogurt stored at 3-15°C. It was demonstrated that the growth of fungi on the surface of feta cheese and yogurt may enhance the survival of Listeria innocua and compromise the safety of the food.
Details
- Original title: Survival and acid resistance of Listeria innocua in feta cheese and yogurt, in the presence or absence of fungi.
- Record ID : 2008-2593
- Languages: English
- Source: Journal of Food Protection - vol. 71 - n. 4
- Publication date: 2008/04
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Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Listeria; Yoghurt; Survival; Expérimentation; Cold storage; Ewe milk cheese; Cheese
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- Languages : English
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- Source: Rev. Ferment. Ind. aliment. - vol. 47 - n. 480
- Formats : PDF
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- Date : 1987
- Languages : English
- Source: Sheep Dairy News - vol. 4 - n. 3
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- Date : 1997/09
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- Source: Journal of Food Protection - vol. 60 - n. 9
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- Date : 1996
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- Source: Food Res. int. - vol. 29 - n. 3-4
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