Comparison of growth limits of Listeria monocytogenes in milk, broth and cheese

Journal of Applied Microbiology
M S SchvartzmanK Jordan

Abstract

To determine growth initiation differences of Listeria monocytogenes between a cheesemaking context, milk and tryptic soy broth (TSB). A laboratory-scale cheese was made with a mix of two strains of L. monocytogenes at four initial pH values, five water activity (a(w)) values and two contamination levels at 30°C. Counts of L. monocytogenes were determined at time 0 and after 8h of cheese manufacture. Milk and TSB at the same pH and a(w) conditions were inoculated with the L. monocytogenes mix in multi-well plates. Growth was determined by plating each well onto Agosti & Ottaviani Listeria Agar after 8h of incubation at 30°C. Each condition was repeated six times, and growth initiation probability was modelled with logistic regression models. Growth initiation boundaries were obtained for each matrix type. The results showed that the growth limits were matrix dependent. In the three matrix types, a(w) was the most important factor affecting the probability of growth initiation. Contamination level affected growth TSB and cheesemaking conditions. The interface wideness and position in cheese, milk and TSB were dissimilar, indicating that the use of models evaluated in TSB or milk could not be used to predict the behaviour of L. m...Continue Reading

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Citations

Sep 18, 2012·Applied and Environmental Microbiology·Per Sand RosshaugMarianne Halberg Larsen
Jul 12, 2011·Letters in Applied Microbiology·G FinazziP Boni
Jun 13, 2017·Journal of Food Protection·Valdenice Gomes de AraújoEvandro Leite de Souza
Jul 15, 2017·Journal of Food Protection·Joelle K SalazarMary Lou Tortorello
Jun 1, 2021·Comprehensive Reviews in Food Science and Food Safety·Justin FalardeauSiyun Wang

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