Behaviour of Non-O157 STEC and Atypical EPEC during the Manufacturing and Ripening of Raw Milk Cheese

This study was carried out to assess the survival of Shiga toxin-producing E. coli (STEC) and atypical enteropathogenic Escherichia coli (aEPEC) during the traditional manufacturing and ripening of Spanish hard cheese from raw cow’s milk. Milk samples were spiked with up to 3.1–3.5 log cfu/mL of one...

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Detalles Bibliográficos
Autores principales: Rios, Edson A., Ramos-Pereira, Juliana, Santos, Jesús A., López-Díaz, Teresa M., Otero, Andrés, Rodríguez-Calleja, Jose M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554789/
https://www.ncbi.nlm.nih.gov/pubmed/32883030
http://dx.doi.org/10.3390/foods9091215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554789/
https://www.ncbi.nlm.nih.gov/pubmed/32883030
http://dx.doi.org/10.3390/foods9091215

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