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

Journal of Food Protection
Dennis J D'AmicoCatherine W Donnelly

Abstract

Because of renewed interest in specialty cheeses, artisan and farmstead producers are manufacturing surface-mold-ripened soft cheeses from raw milk, using the 60-day holding standard (21 CFR 133.182) to achieve safety. This study compared the growth potential of Listeria monocytogenes on cheeses manufactured from raw or pasteurized milk and held for > 60 days at 4 degrees C. Final cheeses were within federal standards of identity for soft ripened cheese, with low moisture targets to facilitate the holding period. Wheels were surface inoculated with a five-strain cocktail of L. monocytogenes at approximately 0.2 CFU/ cm2 (low level) or 2 CFU/cm2 (high level), ripened, wrapped, and held at 4 degrees C. Listeria populations began to increase by day 28 for all treatments after initial population declines. From the low initial inoculation level, populations in raw and pasteurized milk cheese reached maximums of 2.96 +/- 2.79 and 2.33 +/- 2.10 log CFU/g, respectively, after 60 days of holding. Similar growth was observed in cheese inoculated at high levels, where populations reached 4.55 +/- 4.33 and 5.29 +/- 5.11 log CFU/g for raw and pasteurized milk cheeses, respectively. No significant differences (P < 0.05) were observed in pH d...Continue Reading

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Citations

Nov 21, 2017·Journal of Dairy Science·Kathryn J BoorSam Alcaine
Jan 26, 2018·Journal of Food Protection·Andrea CurrieUNKNOWN Investigative Team
Jan 6, 2012·Foodborne Pathogens and Disease·Paulo de Souza Costa SobrinhoAline Silva Santos
Oct 16, 2012·Journal of Dairy Science·Balasubramanian GanesanDonald J McMahon
Jul 6, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Hampapura S Jayanth, Mandyam C Varadaraj
Jun 1, 2021·Comprehensive Reviews in Food Science and Food Safety·Justin FalardeauSiyun Wang
Aug 3, 2021·Journal of Dairy Science·Brenna T FlynnSamuel D Alcaine
Oct 20, 2009·Food Microbiology·Martina O'BrienKieran Jordan

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