Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Survival of Enterohemorrhagic Escherichia coli O157:H7 During the Manufacture and Curing of Cheddar Cheese

Christine J. Reitsma, D. R. Henning · Journal of Food Protection · 1996 · 152 citations

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Microbiological Safety of Cheese Made from Heat-Treated Milk, Part II. Microbiology

Eric A. Johnson, J.H. Nelson, M.E. Johnson · Journal of Food Protection · 1990 · 135 citations

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Survivial of Bioluminescent Listeria monocytogenes and Escherichia coli 0157:H7 in Soft Cheeses

H. Ramsaran, J. Chen, B. Brunke et al. · Journal of Dairy Science · 1998 · 135 citations · Full text

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INFECTIVE DOSE OF SALMONELLA TYPHIMURIUM IN CHEDDAR CHEESE1

J.-Y. D'aoust · American Journal of Epidemiology · 1985 · 105 citations

Veterinary Medicine, Infectious Diseases, Microbiology +12