Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk

Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of Salmonella enterica and Listeria monocytogenes on inoculated curd packaged in plastic bags and immers...

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Detalles Bibliográficos
Autores principales: Márquez-González, Mayra, Osorio, Luis F., Velásquez-Moreno, Carmen G., García-Lira, Alvaro G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9262580/
https://www.ncbi.nlm.nih.gov/pubmed/35814498
http://dx.doi.org/10.1155/2022/2507867

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9262580/
https://www.ncbi.nlm.nih.gov/pubmed/35814498
http://dx.doi.org/10.1155/2022/2507867

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