Brazilian artisanal Colonial cheese: characterization, microbiological safety, and survival of Salmonella enterica serovar Enteritidis during ripening.

Autor: Degenhardt R; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil.; Santa Catarina State West University (UNOESC), Joaçaba, SC, Brazil., Carvalho MM; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil., Voidaleski MF; Department of Basic Pathology, Federal University of Paraná (UFPR), Curitiba, PR, Brazil., Daros GF; Santa Catarina State West University (UNOESC), Joaçaba, SC, Brazil., Guaragni A; Santa Catarina State West University (UNOESC), Joaçaba, SC, Brazil., de Melo Pereira GV; Department of Bioprocess Engineering and Biotechnology, UFPR, Curitiba, PR, Brazil., De Dea Lindner J; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil. juliano.lindner@ufsc.br.

Publikováno v: Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] [Braz J Microbiol] 2023 Sep; Vol. 54 (3), pp. 2129-2135. Date of Electronic Publication: 2023 Jun 23.