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Ricotta cheese is a ready-to-eat product with properties (pH >6.0, aw >0.98–0.99) and moisture content (75–80%) that may pose a risk to public health due to postprocess contamination by several bacterial pathogens, including Arcobacters. The objective of the study was to evaluate the behavior of Arcobacter butzleri and Arcobacter cryaerophilus in ricotta cheese during its shelf life assuming...
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