- Investigators
- Donnelly, Catherine
- Institutions
- University of Vermont
- Start date
- 2017
- End date
- 2020
- Objective
- Themajor goalsof this proposalare to help Vermont artisan cheese producers improve artisan cheese safety through: A. use of improved raw milk production and screening; B. improved procedures for environmental surveillance through validation of preferred swab/sponge collection formats; C. validation of rapid Listeria detection procedures; and D. validation of protocols for routine monitoring of wooden shelves used for cheese aging. The results of this project will provide practical, cost-effective testing procedures that can be utilized by Vermont's cheese making community.
- Funding Source
- Nat'l. Inst. of Food and Agriculture
- Project source
- View this project
- Project number
- VT-H02412
- Accession number
- 1014359
- Categories
- Listeria
- Commodities
- Dairy
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