EFFECT OF STORAGE TEMPERATURE ON THE GROWTH OF <i>LISTERIA MONOCYTOGENES</i> ON QUESO BLANCO SLICES*

Uhlich, Gaylen A.; Luchansky, John B.; Tamplin, Mark L.; Molina-Corral, Francisco Javier; Anandan, Shivanthi; Porto-Fett, Anna C. S.

doi:10.1111/j.1745-4565.2006.00043.x

Cited by 25 publications

(33 citation statements)

References 32 publications

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“…Our data also indicate that the point source of contamination was the refrigeration units where cheese and other products were stored during and after processing. Cotton and White (10) reported that 12 of 16 samples from fluid milk plants that were positive for L. monocytogenes were obtained from the cooler, and they and others reported that recovery of this pathogen from cheese kept at refrigerated temperatures is not uncommon (41,43). Success at controlling L. monocytogenes in dairy plants may vary, since it depends on a multiplicity of factors, as discussed herein and elsewhere by others (23,43).…”

Section: Discussionmentioning

confidence: 98%

Retail Survey of Brazilian Milk and Minas Frescal Cheese and a Contaminated Dairy Plant To Establish Prevalence, Relatedness, and Sources of Listeria monocytogenes Isolates

Brito

Santos

Arcuri

et al. 2008

Appl Environ Microbiol

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A study was designed to recover Listeria monocytogenes from pasteurized milk and Minas frescal cheese (MFC) sampled at retail establishments (REs) and to identify the contamination source(s) of these products in the corresponding dairy processing plant. Fifty milk samples (9 brands) and 55 MFC samples (10 brands) were tested from REs located in Juiz de Fora, Minas Gerais, Brazil. All milk samples and 45 samples from 9 of 10 MFC brands tested negative for L. monocytogenes; however, "brand F" of MFC obtained from REs 119 and 159 tested positive. Thus, the farm/plant that produced brand F MFC was sampled; all samples from the milking parlor tested negative for L. monocytogenes, whereas several sites within the processing plant and the MFC samples tested positive. All 344 isolates recovered from retail MFC, plant F MFC, and plant F environmental samples were serotype 1/2a and displayed the same AscI or ApaI fingerprints. Since these results established that the storage coolers served as the contamination source of the MFC, plant F was closed so that corrective renovations could be made. Following renovation, samples from sites that previously tested positive for the pathogen were collected from the processing environment and from MFC on multiple visits; all tested negative for L. monocytogenes. In addition, on subsequent visits to REs 159 and 119, all MFC samples tested negative for the pathogen. Studies are ongoing to quantify the prevalence, levels, and types of L. monocytogenes in MFC and associated processing plants to lessen the likelihood of listeriosis in Brazil.

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Section: Discussionmentioning

confidence: 98%

Retail Survey of Brazilian Milk and Minas Frescal Cheese and a Contaminated Dairy Plant To Establish Prevalence, Relatedness, and Sources of Listeria monocytogenes Isolates

Brito

Santos

Arcuri

et al. 2008

Appl Environ Microbiol

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“…Conversely, storage at higher temperatures (12°C) may enhance bacterial growth (Uhlich et al, 2006). These results differ from the aforementioned studies because the cheese matrix for Mozzarella cheese is different than Cheddar and Queso Fresco cheese.…”

Section: Resultscontrasting

confidence: 55%

“…For example, L. monocytogenes in Queso Blanco cheese made with 2.32 (g/100 salt) increased after 17 days and 8 days of storage at 5 and 10 °C, respectively (Uhlich et al, 2006). Inhibition or slower growth of L. monocytogenes population in Queso Blanco did not depend only on storage at the proper temperature, but was due to the cheese formulation, particularly its acidity.…”

Section: Resultsmentioning

confidence: 99%

Effect of Reduced Sodium Cheese on the Growth of Pathogenic Bacteria and Inactivation of Listeria Innocua Using Supercritical Fluid Extraction With Co2

Antunez¹

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Listeria monocytogenes continues to challenge the dairy industry in causing post-process contamination of cheeses. To reduce risk of contamination, it is crucial to understand the growth and survival of pathogenic bacteria in cheese products and to develop post-process mitigation strategies. This study evaluated the fate of pathogens in reduced and regular sodium Mozzarella cheese, and the potential of Supercritical Fluid Extraction with CO 2 (SFE) to reduce Listeria innocua on Mozzarella and Queso Fresco. The survival of L. monocytogenes, Salmonella, and E.coli O157:H7 (2-3 log CFU/g) in reduced sodium Mozzarella (1.62%), compared to regular sodium Mozzarella cheese (2.15%) at 4ºC and 12ºC for 90 and 30 days, respectively, was evaluated. Salmonella and E. coli O157:H7 populations decreased over incubation time at both temperatures and no difference (p<0.05) in reduced and regular sodium Mozzarella cheese was observed. Listeria monocytogenes population also decreased during incubation time at 4°C regardless of the sodium concentration in Mozzarella cheese. However, there was a difference in the population of L. monocytogenes for regular and reduced sodium incubated 12°C, and its populations increased 1 log CFU/g in reduced sodium Mozzarella cheese. Additionally, this study determined the bactericidal effect of SFE on the population of L. innocua, a surrogate for L. monocytogenes, in Mozzarella and Queso Fresco cheese (6 log CFU/g) treated with SFE at two pressures and temperatures (120 bar at 40°C and 150 bar at 50°C) for 30 min. SFE treatment at 120 bar, 40°C for 30 min decreased L. innocua by approximately 3.0 and 3.5 log CFU/g in Mozzarella and Queso Fresco cheeses, respectively. SFE at 150 bar and 50°C reduced L. innocua by approximately 3.78 and 5.2 log CFU/g in Mozzarella and Queso Fresco cheeses, respectively. Since SFE had a minimal effect on the physico-chemical characteristics of the cheeses assayed, the results suggest SFE might be used to reduce L. monocytogenes in cheeses without negatively impacting product quality.

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“…Genigeorgis et al (14) studied the survival of L. monocytogenes on market cheeses stored at 30°C and observed pathogen growth only on Hispanicstyle cheeses: Queso Fresco, Queso Ranchero, and Queso Panela, ranging from 0.38 to 3.18 log CFU/g. Uhlich et al (39) observed an increase of more than 5 log CFU/g of L. monocytogenes on Queso Blanco stored at 25°C for up to 6.25 days. Genigeorgis et al (14) did not observe growth of L. monocytogenes on String cheese, instead noting a drop in L. monocytogenes population of 2.36 log CFU/g over 9 days…”

Section: Resultsmentioning

confidence: 99%

“…Studies with surface-ripened, mold-ripened, Swiss, or processed cheeses or cheese made with nonbovine milk were excluded. Of 155 studies published between 1959 and 2012 and which investigated pathogen behavior in or on cheeses, six published studies met the criteria (14,24,25,33,34,39). From each publication, the following information was extracted ( Table 4): type of cheese, temperature and length of storage, type and number of pathogen strains, composition (all available information for pH, aw, percentage of moisture, %SMP, %TA) of cheeses and behavior (growth versus no growth) of pathogen(s).…”

Section: Sample Inoculationmentioning

confidence: 99%

Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C

Leong

Geier

Engstrom³

et al. 2014

Journal of Food Protection

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Potentially hazardous foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food Code, most cheeses are potentially hazardous foods based on pH and water activity, and a product assessment is required to evaluate safety of storage >6 h at 21°C. We tested the ability of 67 market cheeses to support growth of Listeria monocytogenes (LM), Salmonella spp. (SALM), Escherichia coli O157:H7 (EC), and Staphylococcus aureus (SA) over 15 days at 25°C. Hard (Asiago and Cheddar), semi-hard (Colby and Havarti), and soft cheeses (mozzarella and Mexican-style), and reduced-sodium or reduced-fat types were tested. Single-pathogen cocktails were prepared and individually inoculated onto cheese slices (∼10(5) CFU/g). Cocktails were 10 strains of L. monocytogenes, 6 of Salmonella spp., or 5 of E. coli O157:H7 or S. aureus. Inoculated slices were vacuum packaged and stored at 25°C for ≤ 15 days, with surviving inocula enumerated every 3 days. Percent salt-in-the-moisture phase, percent titratable acidity, pH, water activity, and levels of indigenous/starter bacteria were measured. Pathogens did not grow on 53 cheeses, while 14 cheeses supported growth of SA, 6 of SALM, 4 of LM, and 3 of EC. Of the cheeses supporting pathogen growth, all supported growth of SA, ranging from 0.57 to 3.08 log CFU/g (average 1.70 log CFU/g). Growth of SALM, LM, and EC ranged from 1.01 to 3.02 log CFU/g (average 2.05 log CFU/g), 0.60 to 2.68 log CFU/g (average 1.60 log CFU/g), and 0.41 to 2.90 log CFU/g (average 1.69 log CFU/g), respectively. Pathogen growth varied within cheese types or lots. Pathogen growth was influenced by pH and percent salt-in-the-moisture phase, and these two factors were used to establish growth/no-growth boundary conditions for safe, extended storage (≤25°C) of pasteurized milk cheeses. Pathogen growth/no-growth could not be predicted for Swiss-style cheeses, mold-ripened or bacterial surface-ripened cheeses, and cheeses made with nonbovine milk, as insufficient data were gathered. This challenge study data can support science-based decision making in a regulatory framework.

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EFFECT OF STORAGE TEMPERATURE ON THE GROWTH OF LISTERIA MONOCYTOGENES ON QUESO BLANCO SLICES*

Cited by 25 publications

References 32 publications

Retail Survey of Brazilian Milk and Minas Frescal Cheese and a Contaminated Dairy Plant To Establish Prevalence, Relatedness, and Sources of Listeria monocytogenes Isolates

Retail Survey of Brazilian Milk and Minas Frescal Cheese and a Contaminated Dairy Plant To Establish Prevalence, Relatedness, and Sources of Listeria monocytogenes Isolates

Effect of Reduced Sodium Cheese on the Growth of Pathogenic Bacteria and Inactivation of Listeria Innocua Using Supercritical Fluid Extraction With Co2

Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C

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