A model to predict the fate of Listeria monocytogenes in different cheese types – A major role for undissociated lactic acid in addition to pH, water activity, and temperature

Autor: Wemmenhove, E., Wells-Bennik, M.H.J., Zwietering, M.H.

Publikováno v: In International Journal of Food Microbiology 2 November 2021 357

How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes

Autor: Wemmenhove, E., Wells-Bennik, M.H.J., Stara, A., van Hooijdonk, A.C.M., Zwietering, M.H.

Publikováno v: In Journal of Dairy Science July 2016 99(7):5192-5201

The fate of Listeria monocytogenes in brine and on Gouda cheese following artificial contamination during brining

Autor: Wemmenhove, E., Beumer, R.R., van Hooijdonk, A.C.M., Zwietering, M.H., Wells-Bennik, M.H.J.

Publikováno v: In International Dairy Journal December 2014 39(2):253-258

Risk assessments of Listeria monocytogenes in Dutch-type semihard cheese: incorporating variability in both product parameters and microbial growth parameters

Autor: Wemmenhove, E., Zwietering, M.H., van Hooijdonk, A.C.M., Wells-Bennik, M.H.J.

Publikováno v: Conference Proceedings 7th International Conference on Predictive Modelling of Food Quality and Safety, Dublin, Ireland, 12-15 September, 2011
Conference Proceedings 7th International Conference on Predictive Modelling of Food Quality and Safety, Dublin, Ireland, 12-15 September, 2011. Teagasc, Dublin, Ireland: UCD, DIT

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b645c6c4ea1d41f1927d087a0d155c39
https://research.wur.nl/en/publications/risk-assessments-of-listeria-monocytogenes-in-dutch-type-semihard

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