Browsing Food Research Institute by Title
Now showing items 1-3 of 3
-
Determination and Validation of D-Values for Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in Cheesemilk
(Journal of Dairy Science, 2021)Certain cheeses can be legally produced in the U.S. using raw milk, but must be aged for at least 60 days to reduce pathogen risks. However, some varieties, even when aged for 60 days, have been shown to support growth ... -
Inactivation of Listeria monocytogenes by hydrogen peroxide addition in commercial cheese brines
(Journal of Food Protection, 2023-11)Commercial cheese brines are used repeatedly over extended periods, potentially for years, and can be a reservoir for salt-tolerant pathogens, such as Listeria monocytogenes. The objective of this study was to determine ...