Enumeration of Viable Listeria Species and Listeria monocytogenes in Foods.

A direct plating procedure was developed for the enumeration of Listeria spp. and Listeria monocytogenes in foods. Both naturally contaminated foods and foods spiked with L.

Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat.

Milk containing naturally modified fat was obtained by feeding lactating dairy cows a Control diet and two experimental diets containing either extruded soybeans or sunflower seeds. Milk from cows fed the experimental diets contained higher levels of both long chain (C) and unsaturated fatty acids than the milk from cows fed the Control diet. Each milk was pasteurized, standardized to 3.

An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese.

This study was carried out to investigate microbiological safety of reduced-fat Cheddar cheese. This was done by studying the behavior of two strains of Listeria monocytogenes , (Scott A-4b and V7-1a) and two species of the genus Salmonella , ( Salmonella typhimurium and Salmonella senftenberg ) during manufacture and aging of reduced or low-fat stirred curd Cheddar cheese made from milk containing 1.5 to 2.