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- Langsrud, Solveig, et al. Show all 5 Authors
- The Journal of dairy research 2014 v.81 no.1 pp. 113-119
- Listeria monocytogenes; fresh cheeses; genome; humans; listeriosis; loci; minisatellite repeats; mortality; pH; pathogens; risk reduction; salt concentration; sodium chloride
- ... The aim of the study was to investigate how the use of fresh cheese brines compared with used brines and various combinations of pH and NaCl concentrations affected the survival of Listeria monocytogenes. Cheese brines from five Norwegian small scale cheese producers were analysed and showed great variations in pH (4·54–6·01) and NaCl concentrations (14·1–26·9 %). The survival of five strains of L ...