In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

The main goal of this research was to characterize the bacterial diversity of the wooden boards used for aging traditional Sicilian cheeses and to evaluate whether pathogenic bacteria are associated with these surfaces. Eighteen cheese dairy factories producing three traditional cheese typologies (P...

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Detalles Bibliográficos
Autores principales: Settanni, Luca, Busetta, Gabriele, Puccio, Valeria, Licitra, Giuseppe, Franciosi, Elena, Botta, Luigi, Di Gerlando, Rosalia, Todaro, Massimo, Gaglio, Raimondo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2021
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8579974/
https://www.ncbi.nlm.nih.gov/pubmed/34550766
http://dx.doi.org/10.1128/AEM.01524-21

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8579974/
https://www.ncbi.nlm.nih.gov/pubmed/34550766
http://dx.doi.org/10.1128/AEM.01524-21

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