Related content

Survival of Enterohemorrhagic Escherichia coli O157:H7 During the Manufacture and Curing of Cheddar Cheese

By Reitsma Christine J.   Henning David R.  

Journal of Food Protection, Vol. 59, Iss. 5, 1996-05 ,pp. : 460-464

International Association for Food Protection

Access to resources Recommend Favorite

Survival and Growth of Escherichia coli O157:H7 in Unpasteurized and Pasteurized Milk

By Wang Guodong   Zhao Tong   Doyle Michael P.  

Journal of Food Protection, Vol. 60, Iss. 6, 1997-06 ,pp. : 610-613

International Association for Food Protection

Access to resources Recommend Favorite

Behavior of Escherichia coli O157:H7 during the Manufacture and Aging of Gouda and Stirred-Curd Cheddar Cheeses Manufactured from Raw Milk

By D'Amico Dennis J.   Druart Marc J.   Donnelly Catherine W.  

Journal of Food Protection, Vol. 73, Iss. 12, 2010-12 ,pp. : 2217-2224

International Association for Food Protection

Access to resources Recommend Favorite

Influence of Lactic Acid Bacteria on Survival of Escherichia coli O157:H7 in Inoculated Minas Cheese during Storage at 8.5°C

By Saad Susana M. I.   Vanzin Cézar   Oliveira Maricên.   Franco Bernadette D. G. M.  

Journal of Food Protection, Vol. 64, Iss. 8, 2001-08 ,pp. : 1151-1155

International Association for Food Protection

Access to resources Recommend Favorite

Risk Assessment for Escherichia coli O157:H7 in Marketed Unpasteurized Milk in Selected East African Countries

By Grace D.   Omore A.   Randolph T.   Kang'ethe E.   Nasinyama G. W.   Mohammed H. O.  

Journal of Food Protection, Vol. 71, Iss. 2, 2008-02 ,pp. : 257-263

International Association for Food Protection

Access to resources Recommend Favorite