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Chitosan-lysozyme films enhance microbial safety of mozzarella.

Publication: Microbial Update International
Publication Date: 01-AUG-08
Format: Online
Delivery: Immediate Online Access

Article Excerpt
L. monocytogenes, E. coli, Pseudomonas spp. and fungi are known causes of cheese-related spoilage and foodborne illness. With this in mind, scientists at Oregon State University examined the antimicrobial potential of chitosan-lysozyme (CL) films and coatings against microorganisms inoculated onto the surface of mozzarella cheese.

Using CL-based films and coatings as cheese...

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