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Growth and survival of Listeria monocytogenes in market cheeses stored at 4 to 30 deg C.

Author(s) : GENIGEORGIS C., CARNICIU M., DUTULESCU D., et al.

Type of article: Article

Summary

Forty-nine market cheeses representing 24 types and 28 brands were purchased from local supermarkets. Pieces of cheeses of approximately 1.5 x 0.5 cm were surface inoculated with log10 3.95 to 4.36 cells of a Listeria monocytogenes pool made up of five strains (Scott A., V7, RM-1, VPH1, VPH2) and placed in petri dishes. After wrapping with cellophane, the dishes were stored at 4, 8, and 30 deg C for up to 36 d. Listeria growth was studied and was different for different groups of cheeses. A highly significant correlation of Listeria growth with cheese pH values over 5.5 and absence of starter cultures during the cheese manufacturing was observed. Overall, the study demonstrated that cross-contamination of certain cheeses with L. monocytogenes originating from raw foods (meat, poultry, fish, vegetables), after opening of packages, may lead to significant growth of the pathogen during refrigerated storage.

Details

  • Original title: Growth and survival of Listeria monocytogenes in market cheeses stored at 4 to 30 deg C.
  • Record ID : 1993-0344
  • Languages: English
  • Source: Journal of Food Protection - vol. 54 - n. 9
  • Publication date: 1991/09
  • Document available for consultation in the library of the IIR headquarters only.

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