Modelling the Effect of Salt Concentration on the Fate of <i>Listeria monocytogenes</i> Isolated from Costa Rican Fresh Cheeses

Modelling the Effect of Salt Concentration on the Fate of <i>Listeria monocytogenes</i> Isolated from Costa Rican Fresh Cheeses

“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support <i>Listeria monocytogenes</i> growth. <i>L. monocytogenes</i> was isolated from 14.0...

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Bibliographic Details
Main Authors: Guiomar D. Posada-Izquierdo, Beatriz Mazón-Villegas, Mauricio Redondo-Solano, Alejandra Huete-Soto, Diana Víquez-Barrantes, Antonio Valero, Paula Fallas-Jiménez, Rosa María García-Gimeno
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
artisanal fresh cheese
predictive microbiology
microHibro
<i>Listeria monocytogenes</i>
salt concentration
validation
Online Access:https://www.mdpi.com/2304-8158/10/8/1722

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