Occurrence of foodborne pathogens in Italian soft artisanal cheeses displaying different intra- and inter-batch variability of physicochemical and microbiological parameters

Artisanal cheeses are produced in small-scale production plants, where the lack of full automation and control of environmental and processing parameters suggests a potential risk of microbial contamination. The aim of this study was to perform a longitudinal survey in an Italian artisanal factory p...

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Detalles Bibliográficos
Autores principales: Pasquali, Frédérique, Valero, Antonio, Possas, Arícia, Lucchi, Alex, Crippa, Cecilia, Gambi, Lucia, Manfreda, Gerardo, De Cesare, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9453248/
https://www.ncbi.nlm.nih.gov/pubmed/36090085
http://dx.doi.org/10.3389/fmicb.2022.959648

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9453248/
https://www.ncbi.nlm.nih.gov/pubmed/36090085
http://dx.doi.org/10.3389/fmicb.2022.959648

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