Letters in Applied Microbiology publica este artículo de investigación

1 de diciembre de 1987

Semi-hard cheeses were experimentally elaborated with pasteurized milk from sheep, goat and cow (15: 35: 50) and inoculated to contain 1.9 times 105Listeria monocytogenes/ml in cheeses 1 and 2 and 4 times 103L. monocytogenes/ml in cheeses 3 and 4. Counts of L. monocytogenes were determined by direct surface plating of samples on listeria selective agar medium. The results show the substantial survival of L. monocytogenes present in milk during manufacture and ripening of this type of cheese.

Dominguez L., Fernandez-Garayzabal JF., Vazquez-Boland JA., Blanco JL. y Suarez G.

Fate of Listeria monocytogenes during manufacture and ripening of semi-hard cheese

	Departamento de Sanidad Animal. Facultad de Veterinaria. Universidad Complutense (UCM).
	Servicio de Zoonosis de Transmisión Alimentaria y Resistencia a Antimicrobianos (ZTA). Servicio de Identificación y Caracterización Microbiana (ICM). Centro de Vigilancia Sanitaria Veterinaria (VISAVET). Universidad Complutense (UCM).