Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce

Cheese whey fermented by an industrial starter consortium of lactic acid bacteria was evaluated for its antibacterial capacity to control a selection of pathogenic bacteria. For their relevance on outbreak reports related to vegetable consumption, this selection included Listeria monocytogenes, sero...

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Detalhes bibliográficos
Autor principal: Santos, Maria I.S. (author)
Outros Autores: Lima, Ana I. (author), Monteiro, Sara A.V.S. (author), Ferreira, Ricardo Boavida (author), Pedroso, Laurentina (author), Sousa, Isabel (author), Ferreira, Maria A.S.S. (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
cheese whey
Listeria monocytogenes
Escherichia coli O157:H7
Salmonella
organic lettuce
Texto completo:http://hdl.handle.net/10400.5/16395
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/16395

Texto Completo

http://hdl.handle.net/10400.5/16395

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