Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13776
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dc.rights.licenseBY-NC-ND-
dc.contributor.authorMladenović, Katarina-
dc.contributor.authorGrujović, Mirjana-
dc.contributor.authorKiš, Maja-
dc.contributor.authorFumeng, Sanja-
dc.contributor.authorJaki Tkalec, Vesna-
dc.contributor.authorStefanović, Olgica-
dc.contributor.authorKocic-Tanackov, Suncica-
dc.date.accessioned2021-11-29T09:28:46Z-
dc.date.available2021-11-29T09:28:46Z-
dc.date.issued2021-
dc.identifier.issn0175-7598en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/13776-
dc.description.abstractThere has been a growing interest in traditional dairy (such as raw milk cheeses) and meat products, in recent years. However, these products are suitable and nutrient medium and may be easily contaminated by microorganisms such as Enterobacteriaceae. Enterobacteriaceae are considered to be the indicator bacteria for microbiological quality of food and hygiene status of a production process. Additionally, the food contaminated by Enterobacteriaceae poses a microbiological risk for consumers. In fact, the contamination of raw milk and meat by Enterobacteriaceae amid manufacturing may easily occur from various environmental sources, and this group of bacteria is frequently detected in dairy and meat products. Therefore, monitoring the microbiological quality of the used raw material and maintaining high standards of hygiene in the production process are mandatory for a high quality of traditional products and the safety of the potential consumers. The goal of this review is to present the most recent survey on Enterobacteriaceae growth, number, and distribution in raw milk cheeses and meat, as well as to discuss the sources of contamination and methods of control.en_US
dc.publisherSpringeren_US
dc.rightsopenAccess-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.sourceApplied Microbiology and Biotechnologyen_US
dc.subjectEnterobacteriaceaeen_US
dc.subjectFood contaminationen_US
dc.subjectStress adaptationen_US
dc.subjectDevelopment controllingen_US
dc.titleEnterobacteriaceae in food safety with an emphasis on raw milk and meaten_US
dc.typearticleen_US
dc.description.versionAccepted for publishingen_US
dc.identifier.doi10.1007/s00253-021-11655-7en_US
dc.type.versionReviewedVersionen_US
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