| dc.contributor.author |
Kagkli, D-M |
en |
| dc.contributor.author |
Iliopoulos, V |
en |
| dc.contributor.author |
Stergiou, V |
en |
| dc.contributor.author |
Lazaridou, A |
en |
| dc.contributor.author |
Nychas, G-J |
en |
| dc.date.accessioned |
2014-06-06T06:49:19Z |
|
| dc.date.available |
2014-06-06T06:49:19Z |
|
| dc.date.issued |
2009 |
en |
| dc.identifier.issn |
00992240 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1128/AEM.01571-08 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4529 |
|
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Monocytogenes |
en |
| dc.subject.other |
Protected designation of origins |
en |
| dc.subject.other |
Pulsed field gel electrophoresis |
en |
| dc.subject.other |
Soft cheese |
en |
| dc.subject.other |
Storage temperatures |
en |
| dc.subject.other |
Strain evolution |
en |
| dc.subject.other |
Survival and growth |
en |
| dc.subject.other |
Temperature dependent |
en |
| dc.subject.other |
Electrophoresis |
en |
| dc.subject.other |
Food products |
en |
| dc.subject.other |
Gelation |
en |
| dc.subject.other |
Pathogens |
en |
| dc.subject.other |
Risk assessment |
en |
| dc.subject.other |
Risk management |
en |
| dc.subject.other |
Strain |
en |
| dc.subject.other |
Food storage |
en |
| dc.subject.other |
bacterium |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
growth response |
en |
| dc.subject.other |
survival |
en |
| dc.subject.other |
temperature effect |
en |
| dc.subject.other |
temperature gradient |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial flora |
en |
| dc.subject.other |
bacterial growth |
en |
| dc.subject.other |
bacterial strain |
en |
| dc.subject.other |
bacterial survival |
en |
| dc.subject.other |
bacterium identification |
en |
| dc.subject.other |
bacterium isolation |
en |
| dc.subject.other |
cheese |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
inoculation |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
pulsed field gel electrophoresis |
en |
| dc.subject.other |
quantitative analysis |
en |
| dc.subject.other |
storage temperature |
en |
| dc.subject.other |
strain difference |
en |
| dc.subject.other |
temperature dependence |
en |
| dc.subject.other |
Cheese |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
DNA Fingerprinting |
en |
| dc.subject.other |
DNA, Bacterial |
en |
| dc.subject.other |
Electrophoresis, Gel, Pulsed-Field |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Microbial Viability |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.title |
Differential Listeria monocytogenes strain survival and growth in Katiki, a traditional Greek soft cheese, at different storage temperatures |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1128/AEM.01571-08 |
en |
| heal.publicationDate |
2009 |
en |
| heal.abstract |
Katiki Domokou is a traditional Greek cheese, which has received the Protected Designation of Origin recognition since 1994. Its microfloras have not been studied although its structure and composition may enable (or even favor) the survival and growth of several pathogens, including Listeria monocytogenes. The persistence of L. monocytogenes during storage at different temperatures has been the subject of many studies since temperature abuse of food products is often encountered. In the present study, five strains of L. monocytogenes were aseptically inoculated individually and as a cocktail in Katiki Domokou cheese, which was then stored at 5, 10, 15, and 20°C. Pulsed-field gel electrophoresis was used to monitor strain evolution or persistence during storage at different temperatures in the case of the cocktail inoculum. The results suggested that strain survival of L. monocytogenes was temperature dependent since different strains predominated at different temperatures. Such information is of great importance in risk assessment studies, which typically consider only the presence or absence of the pathogen. Copyright © 2009, American Society for Microbiology. All Rights Reserved. |
en |
| heal.journalName |
Applied and Environmental Microbiology |
en |
| dc.identifier.issue |
11 |
en |
| dc.identifier.volume |
75 |
en |
| dc.identifier.doi |
10.1128/AEM.01571-08 |
en |
| dc.identifier.spage |
3621 |
en |
| dc.identifier.epage |
3626 |
en |