{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T18:24:01Z","timestamp":1780597441406,"version":"3.54.1"},"reference-count":39,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2012,8,16]],"date-time":"2012-08-16T00:00:00Z","timestamp":1345075200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2012,9]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2002<\/jats:bold>\n                    <jats:italic>Listeria monocytogenes<\/jats:italic>\n                    is a serious foodborne pathogen that has been isolated from different dairy food products. Several foodborne outbreaks of listeriosis have been associated with consumption of cheese. The aims of this study were to determine the occurrence of\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    and\n                    <jats:italic>Listeria<\/jats:italic>\n                    spp. in brined white cheese (BWC) sold in Jordan, and to determine the susceptibility of isolated\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    to antimicrobials. Three hundred and fifty samples of 5 different types of BWC (akkawi, boiled, halloumi, pasteurized, and shellal) were collected from a local market in Jordan. The ISO (11290\u20101) procedure was followed for isolation and identification of\n                    <jats:italic>Listeria<\/jats:italic>\n                    spp. from cheese samples and a polymerase chain reaction (PCR) technique was used for confirmation of\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    isolates. The VITEK2 automated system was used for testing antimicrobial susceptibility of\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    isolates. The overall prevalence of\n                    <jats:italic>Listeria<\/jats:italic>\n                    spp. in cheese sample was 27.1%.\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    was isolated from 39 (11.1%) samples. Other isolated species were\n                    <jats:italic>L. grayi<\/jats:italic>\n                    (6.9%),\n                    <jats:italic>L. innocua<\/jats:italic>\n                    (2%),\n                    <jats:italic>L. ivanovii<\/jats:italic>\n                    (4%),\n                    <jats:italic>L. seeligeri<\/jats:italic>\n                    (2%), and\n                    <jats:italic>L. welshimeri<\/jats:italic>\n                    (0.3%). The pH values and salt concentrations of\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    positive cheese samples ranged from 5.10 to 6.32 and 5.64 to 13.16, respectively.\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    isolates were sensitive or intermediate susceptible to imipenem, gentamicin, linezolid, teicoplanin, vancomycin, fusidic acid, trimethoprim\/sulfamethoxazole, benzylpenicillin, ciprofloxacin, erythromycin, tetracycline, and rifampicin, but resistant to fosfomycin, oxacillin, and clindamycin.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2012.02877.x","type":"journal-article","created":{"date-parts":[[2012,8,16]],"date-time":"2012-08-16T14:41:18Z","timestamp":1345128078000},"source":"Crossref","is-referenced-by-count":29,"title":["Occurrence and Antimicrobial Susceptibility of\n                    <i>Listeria monocytogenes<\/i>\n                    Isolated from Brined White Cheese in Jordan"],"prefix":"10.1111","volume":"77","author":[{"given":"Tareq M.","family":"Osaili","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anas A.","family":"Al\u2010Nabulsi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammad H.","family":"Taha","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Murad A.","family":"Al\u2010Holy","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Akram R.","family":"Alaboudi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Walid M.","family":"Al\u2010Rousan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Reyad R.","family":"Shaker","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2012,8,16]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2011.06.009"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1051\/dst:2008023"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2008.00430.x"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2007.04.009"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.01828-07"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1128\/AAC.43.9.2103"},{"key":"e_1_2_7_8_1","volume-title":"Methods for antimicrobial dilution and disk susceptibility testing of infrequently isolated or fastidious bacteria: approved guideline (M45\u2010A)","author":"Clinical and Laboratory Standards Inst. 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