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Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese

DOI

80

Citations

13

References

2003

Year

Giuseppe Spano, Elisa Goffredo, Luciano Beneduce, Delia Tarantino, Alexander D. Dupuy, S. Massa
Letters in Applied Microbiology

Abstract

Mozzarella cheese should be free of E. coli O157:H7 only if temperatures higher than or equal to 80 degrees C are used during milk processing.

References

YearCitations

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