Yilma Z., Loiseau G., Faye B.
2015
The behavior of Escherichia coli O157:H7 was evaluated during the manufacturing of Ergo (Ethiopian naturally fermented milk) and Ayib (Ethiopian cottage cheese) using a challenge test. Four E. coli O157:H7 initial inoculum levels (high: ~3x10 5 ; medium: ~3x10 4 ;low: ~3x10 3 ;and very low: ~3x10 2 cfu mL -1 ) were used together with a control milk with no lactic acid bacteria (LAB). Ayib was ...
Traitement et conservation des produits alimentaires; Contamination et toxicologie des aliments pour animaux
2015
The behavior of Escherichia coli O157:H7 was evaluated during the manufacturing of Ergo (Ethiopian naturally fermented milk) and Ayib (Ethiopian cottage cheese) using a challenge test. Four E. coli O157:H7 initial inoculum levels (high: ~3x10 5 ; medium: ~3x10 4 ;low: ~3x10 3 ;and very low: ~3x10 2 cfu mL -1 ) were used together with a control milk with no lactic acid bacteria (LAB). Ayib was ...
Traitement et conservation des produits alimentaires; Contamination et toxicologie des aliments pour animaux