210 related articles for article (PubMed ID: 21617830)
1. Microbiological quality of Pecorino Siciliano "primosale" cheese on retail sale in the street markets of Palermo, Italy.
Giammanco GM; Pepe A; Aleo A; D'Agostino V; Milone S; Mammina C
New Microbiol; 2011 Apr; 34(2):179-85. PubMed ID: 21617830
[TBL] [Abstract][Full Text] [Related]
2. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
Moraes PM; Viçosa GN; Yamazi AK; Ortolani MB; Nero LA
Foodborne Pathog Dis; 2009 Mar; 6(2):245-9. PubMed ID: 19099356
[TBL] [Abstract][Full Text] [Related]
3. Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogens.
Brooks JC; Martinez B; Stratton J; Bianchini A; Krokstrom R; Hutkins R
Food Microbiol; 2012 Sep; 31(2):154-8. PubMed ID: 22608218
[TBL] [Abstract][Full Text] [Related]
4. Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK.
Little CL; Rhoades JR; Sagoo SK; Harris J; Greenwood M; Mithani V; Grant K; McLauchlin J
Food Microbiol; 2008 Apr; 25(2):304-12. PubMed ID: 18206773
[TBL] [Abstract][Full Text] [Related]
5. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
Ortolani MB; Yamazi AK; Moraes PM; Viçosa GN; Nero LA
Foodborne Pathog Dis; 2010 Feb; 7(2):175-80. PubMed ID: 19839761
[TBL] [Abstract][Full Text] [Related]
6. Occurrence of foodborne pathogens in Irish farmhouse cheese.
O'Brien M; Hunt K; McSweeney S; Jordan K
Food Microbiol; 2009 Dec; 26(8):910-4. PubMed ID: 19835780
[TBL] [Abstract][Full Text] [Related]
7. Staphylococcus aureus and Listeria monocytogenes in Norwegian raw milk cheese production.
Jakobsen RA; Heggebø R; Sunde EB; Skjervheim M
Food Microbiol; 2011 May; 28(3):492-6. PubMed ID: 21356456
[TBL] [Abstract][Full Text] [Related]
8. Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes.
Gil PF; Conde S; Albisu M; Pérez-Elortondo FJ; Etayo I; Virto M; de Renobales M
J Dairy Res; 2007 Aug; 74(3):329-35. PubMed ID: 17466112
[TBL] [Abstract][Full Text] [Related]
9. High content of biogenic amines in Pecorino cheeses.
Schirone M; Tofalo R; Fasoli G; Perpetuini G; Corsetti A; Manetta AC; Ciarrocchi A; Suzzi G
Food Microbiol; 2013 May; 34(1):137-44. PubMed ID: 23498190
[TBL] [Abstract][Full Text] [Related]
10. Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.
Schirone M; Tofalo R; Mazzone G; Corsetti A; Suzzi G
Food Microbiol; 2011 Feb; 28(1):128-36. PubMed ID: 21056784
[TBL] [Abstract][Full Text] [Related]
11. Prevalence and characteristics of Shiga toxin-producing Escherichia coli in Swiss raw milk cheeses collected at producer level.
Stephan R; Schumacher S; Corti S; Krause G; Danuser J; Beutin L
J Dairy Sci; 2008 Jul; 91(7):2561-5. PubMed ID: 18565913
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of commercial grated cheese in the central region of Brazil for microbiological quality and safety.
de Lima TC; da Silva PH; de Souza SM; Nero LA; Ferreira Mde A
Foodborne Pathog Dis; 2011 Jul; 8(7):803-6. PubMed ID: 21524197
[TBL] [Abstract][Full Text] [Related]
13. Microbiological quality of raw milk used for small-scale artisan cheese production in Vermont: effect of farm characteristics and practices.
D'Amico DJ; Donnelly CW
J Dairy Sci; 2010 Jan; 93(1):134-47. PubMed ID: 20059912
[TBL] [Abstract][Full Text] [Related]
14. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
Amornkul Y; Henning DR
J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
[TBL] [Abstract][Full Text] [Related]
15. Assessment of the Microbiological Quality and Safety of Unpasteurized Milk Cheese for Sale in England between 2019 and 2020.
Willis C; McLAUCHLIN J; Aird H; Jørgensen F; Lai S; Sadler-Reeves L
J Food Prot; 2022 Feb; 85(2):278-286. PubMed ID: 34669925
[TBL] [Abstract][Full Text] [Related]
16. Influence of bacterial dynamics upon the final characteristics of model Portuguese traditional cheeses.
Pereira CI; Graça JA; Ogando NS; Gomes AM; Malcata FX
Food Microbiol; 2010 May; 27(3):339-46. PubMed ID: 20227598
[TBL] [Abstract][Full Text] [Related]
17. Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses.
Vernozy-Rozand C; Mazuy-Cruchaudet C; Bavai C; Montet MP; Bonin V; Dernburg A; Richard Y
Int J Food Microbiol; 2005 Nov; 105(1):83-8. PubMed ID: 16055219
[TBL] [Abstract][Full Text] [Related]
18. Methicillin-resistant Staphylococcus aureus (MRSA) in foods of animal origin product in Italy.
Normanno G; Corrente M; La Salandra G; Dambrosio A; Quaglia NC; Parisi A; Greco G; Bellacicco AL; Virgilio S; Celano GV
Int J Food Microbiol; 2007 Jun; 117(2):219-22. PubMed ID: 17533002
[TBL] [Abstract][Full Text] [Related]
19. Presence of Escherichia coli O157, Salmonella spp., and Listeria monocytogenes in Raw Ovine Milk Destined for Cheese Production and Evaluation of the Equivalence Between the Analytical Methods Applied.
Amagliani G; Petruzzelli A; Carloni E; Tonucci F; Foglini M; Micci E; Ricci M; Di Lullo S; Rotundo L; Brandi G
Foodborne Pathog Dis; 2016 Nov; 13(11):626-632. PubMed ID: 27607835
[TBL] [Abstract][Full Text] [Related]
20. Isolation of microbial pathogens of subclinical mastitis from raw sheep's milk of Epirus (Greece) and their role in its hygiene.
Fotou K; Tzora A; Voidarou Ch; Alexopoulos A; Plessas S; Avgeris I; Bezirtzoglou E; Akrida-Demertzi K; Demertzis PG
Anaerobe; 2011 Dec; 17(6):315-9. PubMed ID: 21620987
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]