Survival of Listeria monocytogenes in Commercial Cheese Brines

The survival of Listeria monocytogenes was determined in commercial cheese brines collected from cheese factories in Wisconsin and northern Illinois. Survival of L. monocytogenes inoculated into commercial cheese brines ranged from

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Bibliographic Details
Published in:Journal of dairy science 1999-09, Vol.82 (9), p.1860-1868
Main Authors: Larson, A.E., Johnson, E.A., Nelson, J.H.
Format: Article
Language:English
Subjects:
Biological and medical sciences
brick cheese
brine
Cheese - analysis
Cheese - microbiology
cheese brine
cheeses
feta cheese
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Hydrogen Peroxide - pharmacology
Hydrogen-Ion Concentration
Listeria monocytogenes
Listeria monocytogenes - drug effects
Listeria monocytogenes - growth & development
microbial contamination
Milk and cheese industries. Ice creams
Minerals - analysis
mortality
mozzarella cheese
Nitrogen - analysis
Salts - analysis
Sodium Benzoate - pharmacology
sodium chloride
Sodium Chloride - chemistry
sodium hypochlorite
Sodium Hypochlorite - analysis
Sodium Hypochlorite - pharmacology
Solutions
Sorbic Acid - pharmacology
survival
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Description
Summary:The survival of Listeria monocytogenes was determined in commercial cheese brines collected from cheese factories in Wisconsin and northern Illinois. Survival of L. monocytogenes inoculated into commercial cheese brines ranged from
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.s0022-0302(99)75419-6