Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese

Author:

Arqués J.L.,Rodríguez E.,Gaya P.,Medina M.,Nuñez M.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference23 articles.

1. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive microorganisms;Alpas;International Journal of Food Microbiology,2000

2. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens;Alpas;Applied and Environmental Microbiology,1999

3. Epidemiology of human listeriosis in Europe, with special reference to the Swiss outbreak;Bille,1990

4. Use of a genetically enhanced, pediocin-producing starter culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in Cheddar cheese;Buyong;Applied and Environmental Microbiology,1998

5. On the origin of Listeria monocytogenes in raw bulk-tank milk;Feddio;International Dairy Journal,1992

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