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- Barbosa, M., et al. Show all 10 Authors
- International journal of food microbiology 2007 v.116 no.3 pp. 384-390
- dairies; cheesemaking; food processing equipment; stainless steel; Listeria monocytogenes; serotypes; bacterial adhesion; shear stress; fluid mechanics; static testing; decontamination; cleaning
- ... Strains of Listeria monocytogenes isolated from artisanal Portuguese cheese-making dairies were divided into two categories on the basis of the locations from which they were isolated: strains from dynamic locations were those that were habitually exposed to flowing liquids during the process of cheese-making, whereas those from static locations were rarely, if ever, exposed to the shear stresses ...
- Barbosa, M., et al. Show all 14 Authors
- International journal of food microbiology 2008 v.123 no.1-2 pp. 142-150
- cheesemaking; hypochlorites; food contamination; pathogen survival; strain differences; bacterial adhesion; disease control; foodborne illness; food pathogens; salt concentration; pH; Listeria monocytogenes; disinfection; dairy products; salt stress; stress tolerance
- ... During food processing, and particularly in cheese manufacturing processes, Listeria monocytogenes may be exposed routinely to environments of low pH or high salt concentration. It has been suggested that these environmental conditions may contribute to bacterial adherence to abiotic surfaces and increased resistance to disinfection. In this study strains isolated from the environment of artisanal ...