Loss of viability of Listeria monocytogenes in contaminated processed cheese during storage at 4, 12 and 22 degrees C

Food Microbiology
Apostolos S AngelidisDemetrios K Papageorgiou

Abstract

The behaviour of Listeria monocytogenes in a processed cheese product was evaluated over time by inoculating the product with three different L. monocytogenes strains (Scott A, CA and a strain isolated from processed cheese) at three different inoculation levels (ca. 6x10(5), ca. 6x10(3) and 10(2)CFU/g of cheese or less) and after storage of the contaminated products at 4, 12 or 22 degrees C. Growth of L. monocytogenes was not observed in any of the experimental trials (experiments involving different combinations of strain, inoculum level and storage temperature) throughout the storage period. L. monocytogenes populations decreased over time with a rate that was strain- and storage temperature-dependent. Nonetheless, for cheeses that had been inoculated with the higher inoculum and stored at 4 degrees C viable populations of L. monocytogenes could be detected for up to nine months post-inoculation. The L. monocytogenes survival curves obtained from the different trials were characterised by a post-inoculation phase during which the populations remained essentially unchanged (lag phase) followed by a phase of logarithmic decline. The duration of the lag phase and the rate of inactivation of L. monocytogenes in the different tri...Continue Reading

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Citations

Mar 19, 2014·International Journal of Food Microbiology·Antonio ValeroDavid Rodríguez-Lázaro
Dec 19, 2013·The Journal of Dairy Research·Marion Dalmasso, Kieran Jordan
May 20, 2014·International Journal of Food Microbiology·Robin C McKellarPascal Delaquis
Sep 12, 2015·Critical Reviews in Food Science and Nutrition·Leona Buňková, František Buňka
Jun 6, 2020·Frontiers in Microbiology·Pierluigi Di CiccioFrancesco Chiesa

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