Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 °C.

Unlabelled: The microbiological stability of low-salt cheese has not been well documented. This study examined the survival of Salmonella in low-salt compared to regular salt Cheddar cheese with 2 pH levels. Cheddar cheeses were formulated at 0.