Prevalence and sources of cheese contamination with pathogens at farm and processing levels

By M. Kousta, M. Mataragas, P. Skandamis, E. Drosinos. 2010

293 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/2596d6a9041d3158afdd4168f767b99fba2cf14b

How researchers see this paper

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1. M. Montel
2. S. Buchin
3. Céline Delbés-Paus
4. D. Vuitton
5. A. Mallet
6. N. Desmasures
7. F. Berthier

Citations in the corpus

• Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “In industrialized countries, successful management of the pathogen risk is reflected in the relative small number of food-borne outbreaks due to dairy products (1–5%), including unpasteurized cheeses (De Buyser et al., 2001; Kousta et al., 2010; EFSA European Food Safety Authority, 2011, 2012).”