Article ID Journal Published Year Pages File Type
10107366 International Journal of Food Microbiology 2005 7 Pages PDF
Abstract
The results of this study showed that the incidence of L. monocytogenes in Gorgonzola cheeses commercialised by the plant tested was lower than that observed in other Italian blue-veined cheeses by other authors. However, it increased during cheese storage and it become double at the end of the cheese shelf life, ranging from 30 to 60 days after packaging.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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