Growth potential of Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments
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DOI: 10.1016/j.foodcont.2016.12.033
Abstract: Abstract Opportunities for post-processing contamination of cheese may occur in deli retail establishments, either during the further cheese ripening (at maximum 14 °C), during storage and display in the refrigeration cabinet (at maximum 7 °C) or during… read more here.
Keywords: post processing; growth potential; soft semi; processing contamination ... See more keywords