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- Barbosa, M., et al. Show all 10 Authors
- International journal of food microbiology 2007 v.116 no.1 pp. 52-63
- cheese industry; ewes; dairy cows; cheese milk; cheesemaking; environment; microbial detection; food contamination; food pathogens; Listeria; bacterial contamination; pathogen identification; molecular systematics; genotype; processing stages; random amplified polymorphic DNA technique; serotypes; Portugal
- ... Eight dairies, located in two distant geographic regions of Portugal, were screened along the production cycle in order to evaluate the presence and distribution of Listeria spp. in their environment. Three dairies in each region were positive for the presence of listeriae and 213 isolates were obtained. Based on an integrated analysis of RAPD fingerprints with three primers, molecular identificat ...
- 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 ...