food type ruggeri (ATCC)
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food type ruggeri
Food Type Ruggeri, supplied by ATCC, used in various techniques. Bioz Stars score: 90/100, based on 10 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/food+type+ruggeri/Tremella+tropica+Chen/pm42073290-257-267-296
Average 90 stars, based on 10 article reviews
Food Type Ruggeri, supplied by ATCC, used in various techniques. Bioz Stars score: 90/100, based on 10 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/food+type+ruggeri/Tremella+tropica+Chen/pm42073290-257-267-296
Average 90 stars, based on 10 article reviews
food type ruggeri - by Bioz Stars,
2026-10
90/100 stars
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Isolation:Article Title: Systematic Literature Review to Determine Existing Data on the Growth of Listeria monocytogenes in Ready-to-Eat Foods Performed Based on the European Union Reference Laboratory (EURL) Lm Technical Guidance Documents. Article Snippet: .. A ut ho r EU R L LM Te ch ni ca l G ui da nc e D oc um en t Ve rs io n C ha ll en ge Te st (G P, M G R ) Fo od Ty pe N o of B at ch es C on te nt pe r B at ch N eg .C on tr ol (Y /N ) C on te nt N eg .C on tr ol C ho ic e of St ra in s In oc ul at io n C on ce nt ra ti on (c fu /g ) In oc ul at io n Te ch ni qu e (I D ,A S, TS ) A na ly si s Ti m es (D ay ) Novelli et al., 2017 [19] V. 3, 2014 GP Salami 12 Units of0.8–1 kg N N/A • Field strain L1 isolated from salami produced locally • Field strain L2 isolated from salami produced locally • Ref. strain LMG13305 100 Contam. of dough (during production) 0, 7, 15, 25, 30, 40, 50 (overall summarized) Hunt et al., 2018 [20] V. 3, 2014 GP • Greek feta cheese • Pork liver pâté • Raw soft goat milk cheese • Coleslaw • Cold-smoked salmon 13 (2 batches/ food type, 3 batches for goat’s milk cheese) 11 pieces of 25 g each, except for coleslaw N N/A • Field strain 6179 isolated from cheese processing environment • Field strain 1020 isolated from raw bovine milk cheese • Ref. strain 1382 100 AS 0, 7, 9, 14 (depending on Produced:Article Title: Systematic Literature Review to Determine Existing Data on the Growth of Listeria monocytogenes in Ready-to-Eat Foods Performed Based on the European Union Reference Laboratory (EURL) Lm Technical Guidance Documents. Article Snippet: .. A ut ho r EU R L LM Te ch ni ca l G ui da nc e D oc um en t Ve rs io n C ha ll en ge Te st (G P, M G R ) Fo od Ty pe N o of B at ch es C on te nt pe r B at ch N eg .C on tr ol (Y /N ) C on te nt N eg .C on tr ol C ho ic e of St ra in s In oc ul at io n C on ce nt ra ti on (c fu /g ) In oc ul at io n Te ch ni qu e (I D ,A S, TS ) A na ly si s Ti m es (D ay ) Novelli et al., 2017 [19] V. 3, 2014 GP Salami 12 Units of0.8–1 kg N N/A • Field strain L1 isolated from salami produced locally • Field strain L2 isolated from salami produced locally • Ref. strain LMG13305 100 Contam. of dough (during production) 0, 7, 15, 25, 30, 40, 50 (overall summarized) Hunt et al., 2018 [20] V. 3, 2014 GP • Greek feta cheese • Pork liver pâté • Raw soft goat milk cheese • Coleslaw • Cold-smoked salmon 13 (2 batches/ food type, 3 batches for goat’s milk cheese) 11 pieces of 25 g each, except for coleslaw N N/A • Field strain 6179 isolated from cheese processing environment • Field strain 1020 isolated from raw bovine milk cheese • Ref. strain 1382 100 AS 0, 7, 9, 14 (depending on |