Inhibitory effect of combinations of caprylic acid and nisin on Listeria monocytogenes in queso fresco.

Abstract

Queso fresco (QF), a fresh Hispanic cheese has been linked to outbreaks and recalls caused by Listeria contamination. The use antimicrobial treatments may be a potential solution. The goal of this research was to test the addition of nisin (N), caprylic acid (CA) and trans-cinnamaldehyde (CN) as anti-listerial ingredients in QF. QF batches were inoculated… (More)
DOI: 10.1016/j.fm.2013.10.007

Topics

6 Figures and Tables

Cite this paper

@article{Gadotti2014InhibitoryEO, title={Inhibitory effect of combinations of caprylic acid and nisin on Listeria monocytogenes in queso fresco.}, author={Camila Gadotti and Laura S Nelson and Francisco Diez-Gonzalez}, journal={Food microbiology}, year={2014}, volume={39}, pages={1-6} }