Effect of Reduced Sodium Cheese on the Growth of Pathogenic
Bacteria and Inactivation of Listeria Innocua Using Supercritical
Fluid Extraction With Co2
Abstract:Listeria monocytogenes continues to challenge the dairy industry in causing post-process contamination of cheeses. To reduce risk of contamination, it is crucial to understand the growth and survival of pathogenic bacteria in cheese products and to develop post-process mitigation strategies. This study evaluated the fate of pathogens in reduced and regular sodium Mozzarella cheese, and the potential of Supercritical Fluid Extraction with CO 2 (SFE) to reduce Listeria innocua on Mozzarella and Queso Fresco. The… Show more
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