Behaviour of Listeria monocytogenes in raw milk Cantal type cheeses during cheese making, ripening and storage in different packaging conditions

Chatelard-Chauvin, Caroline; Pelissier, F.; Hulin, Sophie; Montel, Marie‐Christine

doi:10.1016/j.foodcont.2015.01.007

Cited by 20 publications

(14 citation statements)

References 36 publications

(21 reference statements)

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“…1.00, determined by means of a 6400 spectrophotometer (Jenway Ltd., Felsted Dunmow, UK) at 600 nm wavelength, which approximately corresponds to a concentration of 10 9 CFU/ml, as verified by plate counts. The final cell densities in milk were 10 3 CFU/ml for E. coli O157 ATCC 35150 and S. aureus ATCC 33862, and 30 CFU/ml for L. monocytogenes ATCC 7644 and S. enteritidis ATCC 13076, which simulated a massive contamination (49,50).…”

Section: Methodsmentioning

confidence: 99%

Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production

Cruciata

Gaglio

Scatassa

et al. 2018

Appl Environ Microbiol

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The main hypothesis of this work was that Sicilian forestry resources are suitable for the production of equipment to be used in cheese making and indigenous milk lactic acid bacteria (LAB) are able to develop stable biofilms providing starter and nonstarter cultures necessary for curd fermentation and cheese ripening, respectively. Hence, the present work was carried out with deproteinized whey to evaluate LAB biofilm formation on different woods derived from tree species grown in Sicily. Microbiological and scanning electron microscopy analyses showed minimal differences in microbial levels and compositions for the neoformed biofilms. The specific investigation of spp.,, , coagulase-positive staphylococci (CPS), and sulfite-reducing anaerobes did not generate any colony for all vats before and after bacterial adhesion. LAB populations dominated all vat surfaces. The highest levels (7.63 log CFU/cm) were registered for thermophilic cocci. Different colonies were characterized physiologically, biochemically, and genetically (at strain and species levels). Six species within the genera ,, , and were identified. The species most frequently present were and LAB found on the surfaces of the wooden vats in this study showed interesting characteristics important for dairy manufacture. To thoroughly investigate the safety of the wooden vat, a test of artificial contamination on new Calabrian chestnut (control wood) vats was carried out. The results showed that LAB represent efficient barriers to the adhesion of the main dairy pathogens, probably due to their acidity and bacteriocin generation. This study highlights the importance of using wooden vats for traditional cheese production and provides evidence for the valorization of the Sicilian forest wood resources via the production of dairy equipment.

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Section: Methodsmentioning

confidence: 99%

Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production

Cruciata

Gaglio

Scatassa

et al. 2018

Appl Environ Microbiol

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“…; Chatelard‐Chauvin et al . ). In naturally contaminated Cheddar (pH 5.5), the bacterium never reached the threshold value of 100 cfu/g and disappeared during the storage period (Dalmasso and Jordan ).…”

Section: Survival Of Listeria Monocytogenes In Cheesementioning

confidence: 97%

“…Regarding cheese weight, no influence on the behaviour of the bacterium has been reported (Chatelard‐Chauvin et al . ). Finally, according to Wemmenhove et al .…”

Section: Survival Of Listeria Monocytogenes In Cheesementioning

confidence: 97%

Prevalence and survival of Listeria monocytogenes in various types of cheese—A review

Gérard

El-Hajjaji

Niyonzima

et al. 2018

Int J of Dairy Tech

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Since the publication of Regulation (EC) N°2073/2005, ready-to-eat (RTE) food allowing the development of Listeria monocytogenes, including cheese, has to be free of this pathogen in 25 g of product. This review was carried out to gather studies on the prevalence of the pathogen in various types of cheese in Europe, while also including data from other continents. Given that Regulation (EC) N°2073/2005 distinguishes cheeses allowing or not the survival of L. monocytogenes based on the food's pH and water activity (a w ), the review also focuses on the determinants of this growth/no growth in the same types of cheese.

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“…In QMRA, predictive microbiology models, formulated mathematically, are used to describe the potential growth of pathogens in food . Currently, the development of these models is based on the behavior of an individual strain of microorganism in a food matrix; for example, Staphylococcus aureus in milk, Vibrio parahaemolyticus in post‐harvest shell stock oysters, and Listeria monocytogenes in cheese . However, food is capable of supporting many types of microorganisms, and models based on the behavior of single strains may over‐ or underestimate the risk of infection.…”

Section: Introductionmentioning

confidence: 99%

“…2 Currently, the development of these models is based on the behavior of an individual strain of microorganism in a food matrix; for example, Staphylococcus aureus in milk, 3 Vibrio parahaemolyticus in post-harvest shell stock oysters, 4 and Listeria monocytogenes in cheese. 5 However, food is capable of supporting many types of microorganisms, and models based on the behavior of single strains may over-or underestimate the risk of infection. Co-culture and monoculture of bacterial strains in food, therefore, provide additional information for improving the accuracy of predictive models and risk assessments.…”

Section: Introductionmentioning

confidence: 99%

Reduction of infection risk mediated by co‐culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp

Niu

Xiao

et al. 2018

J Sci Food Agric

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Behaviour of Listeria monocytogenes in raw milk Cantal type cheeses during cheese making, ripening and storage in different packaging conditions

Cited by 20 publications

References 36 publications

Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production

Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production

Prevalence and survival of Listeria monocytogenes in various types of cheese—A review

Reduction of infection risk mediated by co‐culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp

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