The DOI matches its Crossref record; 36 of the 36 references it cites were found in a registry or an index.
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening
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“In the dairy industry, the main bacterial pathogens that need to be controlled are those that can survive and multiply in products produced from raw milk, or that arise from contamination after pasteurization, such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella spp. [128,129,130].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [129]
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Citations
Cites
Standard Methods for the Examination of Dairy Products
(2004) · American Public Health Association eBooks · doi:10.2105/9780875530024 · Cited by 1,791
Cheese: Chemistry, Physics and Microbiology
(1994) · Springer eBooks · doi:10.1007/978-1-4615-2800-5 · Cited by 618
De Buyser, M.-L., Dufour, B., Maire, M., & Lafarge, V. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00443-3 · Cited by 585
Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk
Bemrah, N., Sanaa, M., Cassin, M. H., Griffiths, M. W., & Cerf, O. (1998) · Preventive Veterinary Medicine · doi:10.1016/s0167-5877(98)00112-3 · Cited by 170
Rodrı́guez, E., Calzada, J., Arqués, J. L., Rodríguez, J. M., Núñez, M., & Médina, M. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2004.05.004 · Cited by 154
Microbiological Safety of Cheese Made from Heat-Treated Milk, Part II. Microbiology
Johnson, E. A., Nelson, J. H., & Johnson, M. E. (1990) · Journal of Food Protection · doi:10.4315/0362-028x-53.6.519 · Cited by 136
Kheadr, E., Vachon, J. F., Paquin, P., & Fliss, I. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(01)00104-2 · Cited by 125
Prevalence and antimicrobial resistance of Listeria spp. in homemade white cheese
Arslan, S., & Özdemir, F. (2007) · Food Control · doi:10.1016/j.foodcont.2007.04.009 · Cited by 117
Zhou, K., Zhou, W., Li, P., Liu, G., Zhang, J., & Dai, Y. (2007) · Food Control · doi:10.1016/j.foodcont.2007.08.008 · Cited by 111
Bermúdez‐Aguirre, D., & Barbosa‐Cánovas, G. V. (2007) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.07.008 · Cited by 105
Research works printed but not linked: 2
- Donnelly, 2001, Factors associated with hygienic control and quality of cheeses prepared from raw milk: A review, Bulletin of International Dairy Federation, 369, 17
- Pinto, 2005, Índice de Staphylococcus sp. e Escherichia coli em queijos artesanais produzidos na Europa e no Brasil, Revista do Instituto de Laticínios Cândido Tostes, 60, 331
Cited by
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276
Bacteriocinogenic LAB from cheeses – Application in biopreservation?
Favaro, L., Penna, A. L. B., & Todorov, S. D. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.09.001 · Cited by 151
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
Kamimura, B. A., Magnani, M., Luciano, W. A., Bovo, F., Pimentel, T. C., Alvarenga, V. O., Pelegrino, B. O., da Cruz, A. G., & Sant’Ana, A. S. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12486 · Cited by 124
Large-scale mapping of microbial diversity in artisanal Brazilian cheeses
Kamimura, B. A., Filippis, F. D., Sant’Ana, A. S., & Ercolini, D. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.12.014 · Cited by 128
Vera Pingitore, E., Todorov, S. D., Sesma, F., & Gombossy de Melo Franco, B. D. (2012) · Food Microbiology · doi:10.1016/j.fm.2012.04.005 · Cited by 115
Metadata
- Authors
- Pinto, M. S., de Carvalho, A. F., Pires, A. C. D. S., de Paula, J. C. J., Sobral, D., & Magalhães, F. A. R.
- Affiliations
- Empresa de Pesquisa Agropecuária de Minas Gerais (BR)
- Universidade Federal de Viçosa (BR)
- Corresponding author
- Pinto, Maximiliano Soares
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2009-12
- Volume
- 20
- Issue
- 12
- Pages
- 1167-1170
- ISSN
- 0956-7135 (ISSN-L)
- OpenAlex
- W1986783904
- Cited by
- 42
- References
- 36
- Citations by year
- 2023: 2 · 2022: 1 · 2021: 4 · 2020: 6 · 2019: 5 · 2018: 6 · 2017: 4 · 2016: 2 · 2015: 3 · 2014: 3 · 2013: 1 · 2012: 2
- FWCI
- 1.36
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- www.elsevier.com/open-access/userlicense/1.0/ (vor, 88 d)
- Locations
- Food Control (publishedVersion)
- Americanae (AECID Library) (publishedVersion)
- Americanae (AECID Library) (submittedVersion)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion)
- Funders
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Fundação de Amparo à Pesquisa do Estado de Minas Gerais
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Keywords
- Listeria innocua, raw milk cheese, cheese ripening, bacterial survival, lactic acid bacteria, antimicrobial agents, food safety
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- CoChat. (2026). Citation check: Survival of Listeria innocua in Minas Traditional Serro cheese during ripening. https://app.cochat.ai/papers/10.1016/j.foodcont.2009.02.007
- The paper
- Pinto, M. S., de Carvalho, A. F., Pires, A. C. D. S., de Paula, J. C. J., Sobral, D., & Magalhães, F. A. R. (2009). Survival of Listeria innocua in Minas Traditional Serro cheese during ripening. Food Control. https://doi.org/10.1016/j.foodcont.2009.02.007
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
