Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
