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Journal Abstract Search

262 related items for PubMed ID: 22416714

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  • 2. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C.
    Shrestha S, Grieder JA, McMahon DJ, Nummer BA.
    J Dairy Sci; 2011 Sep; 94(9):4329-35. PubMed ID: 21854905
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  • 5. Effect of storage time and temperature on the viability of E. coli O157:H7, Salmonella spp., Listeria innocua, Staphylococcus aureus, and Clostridium sporogenes vegetative cells and spores in vacuum-packed canned pasteurized milk cheese.
    Adhikari A, Yemmireddy VK, Costello MJ, Gray PM, Salvadalena R, Rasco B, Killinger K.
    Int J Food Microbiol; 2018 Dec 02; 286():148-154. PubMed ID: 30114563
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  • 9. Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 degrees C.
    Lekkas C, Kakouri A, Paleologos E, Voutsinas LP, Kontominas MG, Samelis J.
    Food Microbiol; 2006 May 02; 23(3):268-76. PubMed ID: 16943013
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  • 10. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May 02; 89(5):1452-66. PubMed ID: 16606716
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  • 11. 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 02; 90(11):4988-5000. PubMed ID: 17954737
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  • 14. Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey.
    Marek P, Nair MK, Hoagland T, Venkitanarayanan K.
    Int J Food Microbiol; 2004 Jul 01; 94(1):1-7. PubMed ID: 15172479
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  • 15. Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
    Bernbom N, Ng YY, Paludan-Müller C, Gram L.
    Int J Food Microbiol; 2009 Sep 15; 134(3):223-9. PubMed ID: 19640599
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  • 17. Fate of Listeria monocytogenes and members of the Enterobacteriaceae group along the processing line of 'Wara' a Southwestern Nigeria soft cheese.
    Adetunji VO, Chen J.
    Afr J Med Med Sci; 2010 Dec 15; 39 Suppl():185-91. PubMed ID: 22416662
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  • 18. Effect of storage temperatures and stresses on the survival of Salmonella spp. in halva.
    Osaili TM, Al-Nabulsi AA, Nazzal DS, Shaker RR.
    Lett Appl Microbiol; 2017 Nov 15; 65(5):403-409. PubMed ID: 28802055
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  • 20. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
    Grummer J, Karalus M, Zhang K, Vickers Z, Schoenfuss TC.
    J Dairy Sci; 2012 Jun 15; 95(6):2830-9. PubMed ID: 22612920
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