Survival of Listeria monocytogenes Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C.

Authors

S. Shrestha
J. A. Grieder
Donald J. McMahon, Utah State UniversityFollow
B. A. Nummer

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Issue

94

Publication Date

2011

First Page

4329

Last Page

4335

Recommended Citation

Shrestha, S., J. A. Grieder, D. J. McMahon and B. A. Nummer. 2011. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C. J. Dairy Sci. 94 :4329–4335, doi: 10.3168/jds.2011-4219