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Cited article:

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Prevalence and survival of Listeria monocytogenes in various types of cheese—A review

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International Journal of Dairy Technology 71 (4) 825 (2018)

Uncoupling ‘growth’ and ‘increasing cell numbers’ of Listeria monocytogenes in naturally contaminated milk from a sub-clinically infected cow

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Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses

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Addition to Thermized Milk of Lactococcus lactis subsp. cremoris M104, a Wild, Novel Nisin A–Producing Strain, Replaces the Natural Antilisterial Activity of the Autochthonous Raw Milk Microbiota Reduced by Thermization

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Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices

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Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

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Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms

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Farm Management Practices and Diversity of the Dominant Bacterial Species in Raw Goat's Milk

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Is microbial diversity an asset for inhibitingListeria monocytogenesin raw milk cheeses?

Émilie Retureau, Cécile Callon, Robert Didienne and Marie-Christine Montel
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From undefined red smear cheese consortia to minimal model communities both exhibiting similar anti-listerial activity on a cheese-like matrix

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60-Day Aging Requirement Does Not Ensure Safety of Surface-Mold-Ripened Soft Cheeses Manufactured from Raw or Pasteurized Milk When Listeria monocytogenes Is Introduced as a Postprocessing Contaminant

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Application of Single Strand Conformation Polymorphism — PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes

M. Saubusse, L. Millet, C. Delbès, C. Callon and M.C. Montel
International Journal of Food Microbiology 116 (1) 126 (2007)