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Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures
The aim of this study was to determine the survival kinetics of Salmonella spp. in unripened, fresh raw milk cheese during storage at 5, 15 and 25 °C. Microbiological (coliforms and E. coli, S. thermophilus, Lactococcus sp., total microbial count and Enterobacteriaceae) and physicochemical (pH and a...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146607/ https://www.ncbi.nlm.nih.gov/pubmed/33925697 http://dx.doi.org/10.3390/microorganisms9050938 |