Behavior of Listeria monocytogenes during manufacture and ripening of brick cheese

Journal of Dairy Science
E T Ryser, E H Marth

Abstract

Brick cheese was made by the washed-curd procedure from pasteurized whole milk inoculated to contain ca. 1 x 10(2) to 1 x 10(3) Listeria monocytogenes [strain Scott A, Ohio, V7, or California]/ml. Cheeses were ripened (15 degrees C/95% relative humidity) with a surface smear for 2, 3, or 4 wk to simulate production of mild, aged, or "Limburger-like" brick cheese, respectively, and then stored an additional 20 to 22 wk at 10 degrees C. Populations of strains Scott A, Ohio, V7, and California increased 1.89, 1.72, .83, and .86 orders of magnitude, respectively, following completion of brining ca. 32 h after the start of cheese making. All four L. monocytogenes strains leached from cheese into brine during 24 h and survived in brine at 10 degrees C at least 5 d after removal of cheese. Strains Scott A and Ohio grew rapidly during the initial 2 wk of smear development and attained maximum populations of ca. 6.6 and 6.2, 7.0 and 6.9, and 5.6 and 5.1 log10/g in 4-wk-old slice (pH 6.0 to 6.5), surface (pH 6.5 to 6.9), and interior (pH 5.6 to 6.2) samples of cheese, respectively. Numbers of strains Scott A and Ohio generally decreased 1- to 7-fold during 20 to 22 wk at 10 degrees C. Strains V7 and California failed to grow appreciably ...Continue Reading

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Citations

Jun 10, 2006·Foodborne Pathogens and Disease·Sidhi WahiAbhijit Ganguli
Jun 11, 2016·Risk Analysis : an Official Publication of the Society for Risk Analysis·Roberto CondoleoLuca Bucchini
Feb 19, 2002·Journal of Applied Microbiology·A S Motta, A Brandelli
Oct 6, 1999·Journal of Dairy Science·A E LarsonJ H Nelson
Feb 1, 1992·Journal of Dairy Science·M M BuazziE H Marth
Jul 6, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Hampapura S Jayanth, Mandyam C Varadaraj
Jan 4, 2001·International Journal of Food Microbiology·C Solano-López, H Hernández-Sánchez
Dec 1, 1991·International Journal of Food Microbiology·G Sulzer, M Busse
Sep 1, 1991·Microbiological Reviews·J M Farber, P I Peterkin
Oct 1, 1994·Applied and Environmental Microbiology·N Valdés-Stauber, S Scherer

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