From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available...
Main Authors: | Arícia Possas, Olga María Bonilla-Luque, Antonio Valero |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-02-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/2/355 |
Similar Items
-
Evaluation of microbiological quality of Minas frescal cheese commercialized in supermarkets in
by: Eliandra Mirle Rossi et al.
Published: (2010-01-01) -
Unveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating <i>Salmonella</i> Levels Using Predictive Microbiology Models
by: Sofia Griselda Cuggino, et al.
Published: (2023-11-01) -
Effects of industrial slicing on the microbiological quality and safety of mozzarella cheese and ham
by: Denise A. dos Santos, et al.
Published: (2024-06-01) -
Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
by: Beatriz Nunes Silva, et al.
Published: (2023-08-01) -
Detection of Brucella spp. in artisan cheese commercialized in Parnaíba, Piauí state, Brazil
by: Suely Santos Bezerra, et al.
Published: (2019-09-01)