Effect of Acidity and salt addition on survivability of Cronobacter sakazakii in yogurt and cheese

Faculty Veterinary Medicine Year: 2014
Type of Publication: ZU Hosted Pages:
Authors:
Rania Mohamed Kamal
Journal: zagazig Veterinary Journal Zagazig University Volume:
Keywords : Effect , Acidity , salt addition , survivability , Cronobacter    
Abstract:
Cronobacter sakazakii is an emerging pathogen with a recent clinical importance as a food-borne pathogen with sever consequences. Cron. sakazakii has a great affinity to powdered dairy based milk products as main vehicles, although it could
    
     
 
       

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