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Journal Abstract Search

335 related items for PubMed ID: 29605313

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  • 3. 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 15; 105(1):83-8. PubMed ID: 16055219
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  • 4. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of feta and telemes cheeses.
    Govaris A, Papageorgiou DK, Papatheodorou K.
    J Food Prot; 2002 Apr 15; 65(4):609-15. PubMed ID: 11952208
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  • 5. Short communication: Behavior of different Shiga toxin-producing Escherichia coli serotypes (O26:H11, O103:H2, O145:H28, O157:H7) during the manufacture, ripening, and storage of a white mold cheese.
    Miszczycha SD, Bel N, Gay-Perret P, Michel V, Montel MC, Sergentet-Thevenot D.
    J Dairy Sci; 2016 Jul 15; 99(7):5224-5229. PubMed ID: 27157567
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  • 6. Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.
    Tsegaye M, Ashenafi M.
    Int J Food Microbiol; 2005 Aug 15; 103(1):11-21. PubMed ID: 16081180
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  • 7. Behavior of Shiga-toxin-producing Escherichia coli in ewe milk stored at different temperatures and during the manufacture and ripening of a raw milk sheep cheese (Zamorano style).
    Otero V, Santos JA, Rodríguez-Calleja JM, García-López ML.
    J Dairy Sci; 2022 Aug 15; 105(8):6527-6535. PubMed ID: 35717333
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  • 8. Growth and survival of E. coli O157:H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk.
    Maher MM, Jordan KN, Upton ME, Coffey A.
    J Appl Microbiol; 2001 Feb 15; 90(2):201-7. PubMed ID: 11168722
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  • 9. rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation.
    Dolci P, De Filippis F, La Storia A, Ercolini D, Cocolin L.
    Int J Food Microbiol; 2014 Aug 18; 185():127-35. PubMed ID: 24960294
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  • 10. Antagonistic effects of Lactobacillus reuteri against Escherichia coli O157:H7 in white-brined cheese under different storage conditions.
    Al-Nabulsi AA, Osaili TM, Oqdeh SB, Olaimat AN, Jaradat ZW, Ayyash M, Holley RA.
    J Dairy Sci; 2021 Mar 18; 104(3):2719-2734. PubMed ID: 33455758
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  • 11. Survival of Escherichia coli O157:H7 during manufacture and storage of white brined cheese.
    Osaili TM, Al-Nabulsi AA, Olaimat AN, Shaker RR, Taha M, Holley RA.
    J Food Sci; 2014 Sep 18; 79(9):M1750-5. PubMed ID: 25134419
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  • 15. 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 18; 23(3):268-76. PubMed ID: 16943013
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  • 17. Survival of Escherichia coli O26:H11 exceeds that of Escherichia coli O157:H7 as assessed by simulated human digestion of contaminated raw milk cheeses.
    Miszczycha SD, Thévenot J, Denis S, Callon C, Livrelli V, Alric M, Montel MC, Blanquet-Diot S, Thevenot-Sergentet D.
    Int J Food Microbiol; 2014 Feb 17; 172():40-8. PubMed ID: 24361831
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  • 18. Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese.
    Cosciani-Cunico E, Dalzini E, D'Amico S, Sfameni C, Bertasi B, Losio MN, Giacometti F, Daminelli P.
    Ital J Food Saf; 2014 Jan 21; 3(1):2243. PubMed ID: 27800324
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  • 19. 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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