Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses.
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DOI: 10.1016/j.fm.2022.103979
Abstract: The behaviour of Listeria monocytogenes was investigated in soft pasteurized milk cheese elaborated with different salt concentrations (1.17 and 0.30% w/w) and in cured raw sheep milk cheese over storage up to 189 days at… read more here.
Keywords: low salt; cured cheeses; storage; regular low ... See more keywords