Methods for improved recovery of Listeria monocytogenes from cheese.

Method of homogenization (Waring blender versus stomacher), type of diluent (tryptose broth [TB] versus aqueous 2% trisodium citrate), and temperature of diluent (20 versus 40 degrees C) were compared for recovery of Listeria monocytogenes from freshly made and ripened Colby cheese. By using direct...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Yousef, A E, Ryser, E T, Marth, E H
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1988
Assuntos:	Research Article
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC204349/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/3145706/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.54.11.2643-2649.1988
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