Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Kinderlerer, Judith L.
Matthias, Helen E.
and
Finner, Paul
1996.
Effect of medium-chain fatty acids in mould ripened cheese on the growth ofListeria monocytogenes.
Journal of Dairy Research,
Vol. 63,
Issue. 4,
p.
593.
MENENDEZ, S.
GODINEZ, Ma.R.
RODRIGUEZ‐OTERO, J.L.
and
CENTENO, J.A.
1997.
REMOVAL OF LISTERIA SPP. IN A CHEESE FACTORY.
Journal of Food Safety,
Vol. 17,
Issue. 2,
p.
133.
Ramsaran, H.
Chen, J.
Brunke, B.
Hill, A.
and
Griffiths, M.W.
1998.
Survivial of Bioluminescent Listeria monocytogenes and Escherichia coli 0157:H7 in Soft Cheeses.
Journal of Dairy Science,
Vol. 81,
Issue. 7,
p.
1810.
Bemrah, N.
Sanaa, M.
Cassin, M.H.
Griffiths, M.W.
and
Cerf, O.
1998.
Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk.
Preventive Veterinary Medicine,
Vol. 37,
Issue. 1-4,
p.
129.
HARRISON, W
PETERS, A
KANEKANIAN, A
and
FIELDING, L
2000.
Modified atmosphere packaging (MAP) and pathogen growth and survival.
International Journal of Dairy Technology,
Vol. 53,
Issue. 3,
p.
79.
Smith-Palmer, A.
Stewart, J.
and
Fyfe, L.
2001.
The potential application of plant essential oils as natural food preservatives in soft cheese.
Food Microbiology,
Vol. 18,
Issue. 4,
p.
463.
Leuschner, Renata G.K.
and
Boughtflower, Martin P.
2002.
Laboratory-Scale Preparation of Soft Cheese Artificially Contaminated with Low Levels of Escherichia coli O157, Listeria monocytogenes, and Salmonella enterica Serovars Typhimurium, Enteritidis, and Dublin.
Journal of Food Protection,
Vol. 65,
Issue. 3,
p.
508.
Leuschner, Renata G. K.
and
Ielsch, Vanessa
2003.
Antimicrobial effects of garlic, clove and red hot chilli onListeria monocytogenesin broth model systems and soft cheese.
International Journal of Food Sciences and Nutrition,
Vol. 54,
Issue. 2,
p.
127.
Hummel, Susanne
2003.
Ancient DNA Typing.
p.
1.
Carminati, D.
Gatti, M.
Bonvini, B.
Neviani, E.
and
Mucchetti, G.
2004.
High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics.
Journal of Food Protection,
Vol. 67,
Issue. 8,
p.
1671.
Sanaa, Moez
Coroller, Louis
and
Cerf, Olivier
2004.
Risk Assessment of Listeriosis Linked to the Consumption of Two Soft Cheeses Made from Raw Milk: Camembert of Normandy and Brie of Meaux.
Risk Analysis,
Vol. 24,
Issue. 2,
p.
389.
Rogga, K.J.
Samelis, J.
Kakouri, A.
Katsiari, M.C.
Savvaidis, I.N.
and
Kontominas, M.G.
2005.
Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C.
International Dairy Journal,
Vol. 15,
Issue. 1,
p.
59.
UHLICH, GAYLEN A.
LUCHANSKY, JOHN B.
TAMPLIN, MARK L.
MOLINA‐CORRAL, FRANCISCO J.
ANANDAN, SHIVANTHI
and
PORTO‐FETT, ANNA C.S.
2006.
EFFECT OF STORAGE TEMPERATURE ON THE GROWTH OF LISTERIA MONOCYTOGENES ON QUESO BLANCO SLICES*.
Journal of Food Safety,
Vol. 26,
Issue. 3,
p.
202.
Öztürkoğlu, Sebnem
Gürakan, G. Candan
and
Alpas, Hami
2006.
Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese.
European Food Research and Technology,
Vol. 222,
Issue. 5-6,
p.
614.
Linton, Mark
Mackle, Aideen B.
Upadhyay, Vivek K.
Kelly, Alan L.
and
Patterson, Margaret F.
2008.
The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure.
Innovative Food Science & Emerging Technologies,
Vol. 9,
Issue. 4,
p.
423.
D'AMICO, DENNIS J.
DRUART, MARC J.
and
DONNELLY, CATHERINE W.
2008.
60-Day Aging Requirement Does Not Ensure Safety of Surface-Mold-Ripened Soft Cheeses Manufactured from Raw or Pasteurized Milk When Listeria monocytogenes Is Introduced as a Postprocessing Contaminant.
Journal of Food Protection,
Vol. 71,
Issue. 8,
p.
1563.
Giannou, Eleni
Kakouri, Athanasia
Matijašić, Bojana Bogovič
Rogelj, Irena
and
Samelis, John
2009.
Fate of Listeria monocytogenes on Fully Ripened Greek Graviera Cheese Stored at 4, 12, or 25°C in Air or Vacuum Packages: In Situ PCR Detection of a Cocktail of Bacteriocins Potentially Contributing to Pathogen Inhibition.
Journal of Food Protection,
Vol. 72,
Issue. 3,
p.
531.
Callon, Cécile
Picque, Daniel
Corrieu, Georges
and
Montel, Marie-Christine
2011.
Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese.
Food Control,
Vol. 22,
Issue. 12,
p.
1911.
Finazzi, G.
Daminelli, P.
Serraino, A.
Pizzamiglio, V.
Riu, R.
Giacometti, F.
Bertasi, B.
Losio, M.N.
and
Boni, P.
2011.
Behaviour of Listeria monocytogenes in packaged water buffalo mozzarella cheese.
Letters in Applied Microbiology,
Vol. 53,
Issue. 3,
p.
364.
Guenther, Susanne
and
Loessner, Martin J.
2011.
Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses.
Bacteriophage,
Vol. 1,
Issue. 2,
p.
94.