https://www.selleckchem.com/pr....oducts/Obatoclax-Mes
The documented survival of pathogenic bacteria including Listeria monocytogenes (LM), shiga toxin-producing Escherichia coli (STEC), and Salmonella during the manufacture and aging of some cheeses highlights the need for additional interventions to enhance food safety. Unfortunately, few interventions are compliant with the Standards of Identity for cheese. Protective bacterial cultures (PC) represent actionable, natural interventions. However, supportive data for commercially produced PCs regarding their efficacy against pat
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