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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 ...