Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods
The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtaine...
Ausführliche Beschreibung
Autor*in: |
Bellio, Alberto [verfasserIn] |
---|
Format: |
E-Artikel |
---|---|
Sprache: |
Englisch |
Erschienen: |
2016transfer abstract |
---|
Umfang: |
5 |
---|
Übergeordnetes Werk: |
Enthalten in: Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction - 2011, New York, NY [u.a.] |
---|---|
Übergeordnetes Werk: |
volume:57 ; year:2016 ; pages:15-19 ; extent:5 |
Links: |
---|
DOI / URN: |
10.1016/j.idairyj.2016.02.003 |
---|
Katalog-ID: |
ELV040123588 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | ELV040123588 | ||
003 | DE-627 | ||
005 | 20230625230921.0 | ||
007 | cr uuu---uuuuu | ||
008 | 180603s2016 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.1016/j.idairyj.2016.02.003 |2 doi | |
028 | 5 | 2 | |a GBVA2016016000001.pica |
035 | |a (DE-627)ELV040123588 | ||
035 | |a (ELSEVIER)S0958-6946(16)30012-7 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
082 | 0 | |a 630 |a 640 | |
082 | 0 | 4 | |a 630 |q DE-600 |
082 | 0 | 4 | |a 640 |q DE-600 |
082 | 0 | 4 | |a 540 |q VZ |
082 | 0 | 4 | |a 530 |a 620 |q VZ |
084 | |a 52.56 |2 bkl | ||
100 | 1 | |a Bellio, Alberto |e verfasserin |4 aut | |
245 | 1 | 0 | |a Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
264 | 1 | |c 2016transfer abstract | |
300 | |a 5 | ||
336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
337 | |a nicht spezifiziert |b z |2 rdamedia | ||
338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
520 | |a The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. | ||
520 | |a The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. | ||
700 | 1 | |a Astegiano, Sara |4 oth | |
700 | 1 | |a Traversa, Amaranta |4 oth | |
700 | 1 | |a Bianchi, Daniela Manila |4 oth | |
700 | 1 | |a Gallina, Silvia |4 oth | |
700 | 1 | |a Vitale, Nicoletta |4 oth | |
700 | 1 | |a Zuccon, Fabio |4 oth | |
700 | 1 | |a Decastelli, Lucia |4 oth | |
773 | 0 | 8 | |i Enthalten in |n Elsevier |t Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction |d 2011 |g New York, NY [u.a.] |w (DE-627)ELV021087091 |
773 | 1 | 8 | |g volume:57 |g year:2016 |g pages:15-19 |g extent:5 |
856 | 4 | 0 | |u https://doi.org/10.1016/j.idairyj.2016.02.003 |3 Volltext |
912 | |a GBV_USEFLAG_U | ||
912 | |a GBV_ELV | ||
912 | |a SYSFLAG_U | ||
936 | b | k | |a 52.56 |j Regenerative Energieformen |j alternative Energieformen |q VZ |
951 | |a AR | ||
952 | |d 57 |j 2016 |h 15-19 |g 5 | ||
953 | |2 045F |a 630 |
author_variant |
a b ab |
---|---|
matchkey_str |
bellioalbertoastegianosaratraversaamaran:2016----:eaiuolseimnctgnsnsahlccuaruisievcupcaerwikheetrdtwd |
hierarchy_sort_str |
2016transfer abstract |
bklnumber |
52.56 |
publishDate |
2016 |
allfields |
10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
spelling |
10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
allfields_unstemmed |
10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
allfieldsGer |
10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
allfieldsSound |
10.1016/j.idairyj.2016.02.003 doi GBVA2016016000001.pica (DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Bellio, Alberto verfasserin aut Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. Astegiano, Sara oth Traversa, Amaranta oth Bianchi, Daniela Manila oth Gallina, Silvia oth Vitale, Nicoletta oth Zuccon, Fabio oth Decastelli, Lucia oth Enthalten in Elsevier Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction 2011 New York, NY [u.a.] (DE-627)ELV021087091 volume:57 year:2016 pages:15-19 extent:5 https://doi.org/10.1016/j.idairyj.2016.02.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 52.56 Regenerative Energieformen alternative Energieformen VZ AR 57 2016 15-19 5 045F 630 |
language |
English |
source |
Enthalten in Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction New York, NY [u.a.] volume:57 year:2016 pages:15-19 extent:5 |
sourceStr |
Enthalten in Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction New York, NY [u.a.] volume:57 year:2016 pages:15-19 extent:5 |
format_phy_str_mv |
Article |
bklname |
Regenerative Energieformen alternative Energieformen |
institution |
findex.gbv.de |
dewey-raw |
630 |
isfreeaccess_bool |
false |
container_title |
Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction |
authorswithroles_txt_mv |
Bellio, Alberto @@aut@@ Astegiano, Sara @@oth@@ Traversa, Amaranta @@oth@@ Bianchi, Daniela Manila @@oth@@ Gallina, Silvia @@oth@@ Vitale, Nicoletta @@oth@@ Zuccon, Fabio @@oth@@ Decastelli, Lucia @@oth@@ |
publishDateDaySort_date |
2016-01-01T00:00:00Z |
hierarchy_top_id |
ELV021087091 |
dewey-sort |
3630 |
id |
ELV040123588 |
language_de |
englisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV040123588</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230625230921.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180603s2016 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.idairyj.2016.02.003</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBVA2016016000001.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV040123588</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0958-6946(16)30012-7</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">630</subfield><subfield code="a">640</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">530</subfield><subfield code="a">620</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">52.56</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Bellio, Alberto</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">5</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Astegiano, Sara</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Traversa, Amaranta</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bianchi, Daniela Manila</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gallina, Silvia</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Vitale, Nicoletta</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zuccon, Fabio</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Decastelli, Lucia</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="t">Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction</subfield><subfield code="d">2011</subfield><subfield code="g">New York, NY [u.a.]</subfield><subfield code="w">(DE-627)ELV021087091</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:57</subfield><subfield code="g">year:2016</subfield><subfield code="g">pages:15-19</subfield><subfield code="g">extent:5</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.idairyj.2016.02.003</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">52.56</subfield><subfield code="j">Regenerative Energieformen</subfield><subfield code="j">alternative Energieformen</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">57</subfield><subfield code="j">2016</subfield><subfield code="h">15-19</subfield><subfield code="g">5</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
|
author |
Bellio, Alberto |
spellingShingle |
Bellio, Alberto ddc 630 ddc 640 ddc 540 ddc 530 bkl 52.56 Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
authorStr |
Bellio, Alberto |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV021087091 |
format |
electronic Article |
dewey-ones |
630 - Agriculture & related technologies 640 - Home & family management 540 - Chemistry & allied sciences 530 - Physics 620 - Engineering & allied operations |
delete_txt_mv |
keep |
author_role |
aut |
collection |
elsevier |
remote_str |
true |
illustrated |
Not Illustrated |
topic_title |
630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
topic |
ddc 630 ddc 640 ddc 540 ddc 530 bkl 52.56 |
topic_unstemmed |
ddc 630 ddc 640 ddc 540 ddc 530 bkl 52.56 |
topic_browse |
ddc 630 ddc 640 ddc 540 ddc 530 bkl 52.56 |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
zu |
author2_variant |
s a sa a t at d m b dm dmb s g sg n v nv f z fz l d ld |
hierarchy_parent_title |
Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction |
hierarchy_parent_id |
ELV021087091 |
dewey-tens |
630 - Agriculture 640 - Home & family management 540 - Chemistry 530 - Physics 620 - Engineering |
hierarchy_top_title |
Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)ELV021087091 |
title |
Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
ctrlnum |
(DE-627)ELV040123588 (ELSEVIER)S0958-6946(16)30012-7 |
title_full |
Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
author_sort |
Bellio, Alberto |
journal |
Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction |
journalStr |
Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction |
lang_code |
eng |
isOA_bool |
false |
dewey-hundreds |
600 - Technology 500 - Science |
recordtype |
marc |
publishDateSort |
2016 |
contenttype_str_mv |
zzz |
container_start_page |
15 |
author_browse |
Bellio, Alberto |
container_volume |
57 |
physical |
5 |
class |
630 640 630 DE-600 640 DE-600 540 VZ 530 620 VZ 52.56 bkl |
format_se |
Elektronische Aufsätze |
author-letter |
Bellio, Alberto |
doi_str_mv |
10.1016/j.idairyj.2016.02.003 |
dewey-full |
630 640 540 530 620 |
title_sort |
behaviour of listeria monocytogenes and staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
title_auth |
Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
abstract |
The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. |
abstractGer |
The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. |
abstract_unstemmed |
The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C. |
collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U |
title_short |
Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods |
url |
https://doi.org/10.1016/j.idairyj.2016.02.003 |
remote_bool |
true |
author2 |
Astegiano, Sara Traversa, Amaranta Bianchi, Daniela Manila Gallina, Silvia Vitale, Nicoletta Zuccon, Fabio Decastelli, Lucia |
author2Str |
Astegiano, Sara Traversa, Amaranta Bianchi, Daniela Manila Gallina, Silvia Vitale, Nicoletta Zuccon, Fabio Decastelli, Lucia |
ppnlink |
ELV021087091 |
mediatype_str_mv |
z |
isOA_txt |
false |
hochschulschrift_bool |
false |
author2_role |
oth oth oth oth oth oth oth |
doi_str |
10.1016/j.idairyj.2016.02.003 |
up_date |
2024-07-06T16:42:53.089Z |
_version_ |
1803848697082019840 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV040123588</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230625230921.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180603s2016 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.idairyj.2016.02.003</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBVA2016016000001.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV040123588</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0958-6946(16)30012-7</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">630</subfield><subfield code="a">640</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">530</subfield><subfield code="a">620</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">52.56</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Bellio, Alberto</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">5</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The behaviour of Listeria monocytogenes and Staphylococcus aureus in raw milk cheese slices packaged under vacuum was evaluated. Artificially contaminated 80-day ripened cheese was portioned, vacuum packaged, and then stored for 28 days at 4 °C and for 56 days at 10 °C. Bacterial counts were obtained before vacuum packaging and then weekly during storage. At the end of ripening, the initial L. monocytogenes count was 4.46 ± 0.89 log cfu g−1; weekly bacterial counts remained substantially unchanged in the samples stored at 4 °C but decreased to 3.54 ± 1.54 log cfu g−1 in those stored at 10 °C. The initial S. aureus count before vacuum packaging was 3.60 ± 0.78 log cfu g−1; it then gradually decreased to 2.60 ± 1.32 log cfu g−1 in the samples stored at 4 °C and to about 1.9 log cfu g−1 in those stored at 10 °C.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Astegiano, Sara</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Traversa, Amaranta</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bianchi, Daniela Manila</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gallina, Silvia</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Vitale, Nicoletta</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zuccon, Fabio</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Decastelli, Lucia</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="t">Preparation of a new pyrochlore-type compound Na0.32Bi1.68Ti2O6.46(OH)0.44 by hydrothermal reaction</subfield><subfield code="d">2011</subfield><subfield code="g">New York, NY [u.a.]</subfield><subfield code="w">(DE-627)ELV021087091</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:57</subfield><subfield code="g">year:2016</subfield><subfield code="g">pages:15-19</subfield><subfield code="g">extent:5</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.idairyj.2016.02.003</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">52.56</subfield><subfield code="j">Regenerative Energieformen</subfield><subfield code="j">alternative Energieformen</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">57</subfield><subfield code="j">2016</subfield><subfield code="h">15-19</subfield><subfield code="g">5</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
|
score |
7.3989725 |