Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps

Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps

The behaviour of <em>Listeria monocytogenes</em> and <em>Escherichia coli</em> O157:H7 was studied during the manufacture and ripening of two traditional Italian Alps cheeses. Each cheese type was manufactured in a pilot plan from raw cow milk (without the addition of starter...

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Bibliographic Details
Main Authors: Elena Cosciani-Cunico, Elena Dalzini, Stefania Ducoli, Chiara Sfameni, Barbara Bertasi, Marina-Nadia Losio, Paolo Daminelli, Giorgio Varisco
Format: Article
Language:English
Published: PAGEPress Publications 2015-09-01
Series:Italian Journal of Food Safety
Subjects:
Challenge test
Food pathogens
Taw milk cheeses
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/4585

Internet

http://www.pagepressjournals.org/index.php/ijfs/article/view/4585

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