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Investigation on the microbiological hazards in an artisanal soft cheese produced in northern Italy and its production environment in different seasonal periods

The present study aimed at assessing the occurrence of microbiological hazards (Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. and Escherichia coli O157) in an artisanal soft cheese produced in northern Italy. In the same product total bacterial count, lactic acid bacteria and Enter...

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Principais autores: Cecilia Crippa, Frédérique Pasquali, Alex Lucchi, Lucia Gambi, Alessandra De Cesare
Format: Artigo
Sprog:Inglês
Udgivet: PAGEPress Publications 2022-06-01
Serier:Italian Journal of Food Safety
Fag:
Artisanal soft cheese
microbiological hazard
production process hygiene
bacterial growth
Online adgang:https://www.pagepressjournals.org/index.php/ijfs/article/view/9983
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