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During food processing, microorganisms are commonly exposed to multiple sublethal or lethal stresses (commonly a(w), pH) sequentially or simultaneously. The objectives of the present study were: (i)(More)
The present study aimed to describe the growth/no growth interface of Listeria monocytogenes at three potential states of growth in industrial environments, namely attached, (Att), detached (Det)(More)
The presence of pathogens in dairy products is often associated with contamination via bacteria attached to food-processing equipment, especially from areas where cleaning/sanitation is difficult. In(More)