Survival of Shiga Toxin-Producing Escherichia Coli during Production and Ripening of Raw Milk Cheese

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Author
Peng, Silvio
Date
2014
Type
  • Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-010268556
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Contributors
Examiner: Loessner, Martin
Publisher
ETH-Zürich
Subject
KÄSEHERSTELLUNG + KÄSEREI; ESCHERICHIA (MIKROBIOLOGIE); ROHMILCH + UNBEHANDELTE MILCH (MILCHPRODUKTION); KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE; KÄSEREIFUNG (KÄSEHERSTELLUNG); VEROTOXINE + SHIGATOXINE (TOXIKOLOGIE); ÜBERLEBENSFÄHIGKEIT, TENAZITÄT VON PARASITEN (PARASITOLOGIE); CHEESEMAKING + CHEESE PRODUCTION; ESCHERICHIA (MICROBIOLOGY); RAW MILK + UNTREATED MILK (DAIRYING); CHEESE BIOLOGY + CHEESE MICROBIOLOGY; CHEESE RIPENING (CHEESEMAKING); VEROCYTOTOXINS + SHIGA-LIKE TOXINS (TOXICOLOGY); VIABILITY, TENACITY, SURVIVAL OF PARASITES (PARASITOLOGY)
Organisational unit
02070 - Departement Gesundheitswissenschaften und Technologie / Department of Health Sciences and Technology
03651 - Loessner, Martin
Notes
Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 22194.
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