Article

Effect of storage at 4 and 10c on the growth of listeria monocytogenes in and on queso fresco

2012-05-01

Abstract excerpt

A five‐strain rifampicin‐resistant Listeria monocytogenes cocktail (ca. 3.0 log10 cfu/g) was introduced as a postpasteurization contaminant in queso fresco (QF) that was manufactured using a commercial procedure. L. monocytogenes was either inoculated into (IN) the curds before forming the cheese block or onto (ON) slices (52–66 g), individually vacuum‐packed and stored at 4 and 10C. Growth was monitored for up to...

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Literature Corpus work: 2b28e8ed-65e4-588a-b527-8af058f01145
DOI: 10.1111/j.1745-4565.2012.00373.x

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Effect of storage at 4 and 10c on the growth of listeria monocytogenes in and on queso frescoDOI 10.1111/j.1745-4565.2012.00373.xRead

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