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Growth of Listeria monocytogenes in the whey cheeses Myzithra, Anthotyros and Manouri during storage at 5, 12 and 22 deg C.

Author(s) : PAPAGEORGIOU D. K., BORI M., MANTIS A.

Type of article: Article

Summary

The fresh whey cheeses Myzithra, Anthotyros and Manouri were inoculated with Listeria monocytogenes Scott A or California to contain circa 5 x 100 CFU/g of cheese and incubated at 5, 12, and 22 deg C. Duplicate samples of whey cheeses were tested for numbers of L. monocytogenes and pH. Listeria counts were obtained by surface-plating on lithium chlorite-phenylethanol-moxalactam agar. Selected Listeria colonies were confirmed biochemically. The growth of L. monocytogenes in the whey cheeses was very rapid. Maximum populations of L. monocytogenes were reached after 24 to 30 days at 5 deg C, after 5 to 12 days at 12 deg C, and after only 56 to 72 hours at 22 deg C and ranged from 6.92 to 8.81 log CFU/g. Maximum populations were significantly lower in Myzithra cheese at 5 and 12 deg C than maximum populations in Anthotyros and Manouri cheese at the same temperatures independent of the inoculated strain.

Details

  • Original title: Growth of Listeria monocytogenes in the whey cheeses Myzithra, Anthotyros and Manouri during storage at 5, 12 and 22 deg C.
  • Record ID : 1997-3447
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 11
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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