Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats-Reference-Cited by-同舟云学术

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Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats

Published:2024-06 Issue: Volume:120 Page:104483
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Sun Lang,D'Amico Dennis J.^ORCID

Publisher

Elsevier BV

Reference36 articles.

1. Microbial safety of wood in contact with food: a review;Aviat;Compr. Rev. Food Sci. Food Saf.,2016

2. Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains;Callon;Food Microbiol. (Lond.),2016

3. Behaviour of Listeria monocytogenes in raw milk Cantal type cheeses during cheese making, ripening and storage in different packaging conditions;Chatelard-Chauvin;Food Control,2015

4. Cheese microbial risk assessments—a review;Choi;Asian-Australas. J. Anim. Sci.,2016

5. Formation and characterization of early bacterial biofilms on different wood typologies applied in dairy production;Cruciata;Appl. Environ. Microbiol.,2018

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