Growth potential of Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments

Lahou, Evy; Uyttendaele, Mieke

doi:10.1016/j.foodcont.2016.12.033

Cited by 40 publications

(32 citation statements)

References 36 publications

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“…; Gelbíčová et al . ; Lahou and Uyttendaele ). However, some of them reported extremely high rates of contamination among samples.…”

Section: Occurrence Of Listeria Monocytogenes In Cheesementioning

confidence: 99%

“…In Germany in 2000, 20 tonnes of red smear cheese were recalled (Rudolf and Scherer ). In 2015, such a recall also occurred in Belgium with Herve cheese, another smear‐ripened soft cheese (Lahou and Uyttendaele ). Finally, contaminated Taleggio, an Italian smear‐ripened soft cheese, was responsible for an outbreak in Italy in 2011 (Amato et al .…”

Section: Occurrence Of Listeria Monocytogenes In Cheesementioning

confidence: 99%

“…The diversity of soft and semisoft products and processes is much greater than for fresh cheeses. In a study conducted in Belgium, soft and semisoft cheeses had a pH ranging from 4.16 to 7.47, and an a w from 0.93 to 0.99 (Lahou and Uyttendaele ). However, the majority of soft and semisoft cheeses present physico‐chemical conditions that are favourable for the survival and growth of L. monocytogenes , in terms of both pH and a w .…”

Section: Occurrence Of Listeria Monocytogenes In Cheesementioning

confidence: 99%

“…Several studies have revealed that soft cheeses, mainly mould‐ and smear‐ripened cheeses, are the most problematic in terms of L. monocytogenes contamination (Choi et al . ; EFSA‐ECDC ; Lahou and Uyttendaele ). Smear‐ripened soft cheese is more likely to be contaminated with the pathogen, due to the high amount of postprocessing handling, including rind washing and cheese turning (Izquierdo et al .…”

Section: Occurrence Of Listeria Monocytogenes In Cheesementioning

confidence: 99%

See 3 more Smart Citations

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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“…; Gelbíčová et al . ; Lahou and Uyttendaele ). However, some of them reported extremely high rates of contamination among samples.…”

Section: Occurrence Of Listeria Monocytogenes In Cheesementioning

confidence: 99%

Section: Occurrence Of Listeria Monocytogenes In Cheesementioning

confidence: 99%

Section: Occurrence Of Listeria Monocytogenes In Cheesementioning

confidence: 99%

Section: Occurrence Of Listeria Monocytogenes In Cheesementioning

confidence: 99%

See 2 more Smart Citations

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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show abstract

“…Several recent studies have focused on the growth potential of L. monocytogenes in different RTE food products (Awaiwanont, Smulders, & Paulsen, 2015;Coroneo et al, 2016;Dalzini et al, 2014;Grassi, Nucera, Lomonaco, & Civera, 2013;Jesus et al, 2016;Lahou & Uyttendaele, 2017;Michellon et al, 2016;Sahu, Kim, Ferguson, Zink, & Datta, 2017;Sant'Ana, Barbosa, Destro, Landgraf, & Franco, 2012;Skalina & Nikolajeva, 2010;Spanu et al, 2012;Uyttendaele et al, 2009). These studies intended the classification of foods in the appropriate food category specified in Reg.…”

Section: Resultsmentioning

confidence: 99%

Growth potential of Listeria monocytogenes in ready‐to‐eat Feta cheese‐based sauce stored at 4°C

Andritsos

Kallitsis²,

Roukas

2018

Journal of Food Safety

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Listeria monocytogenes is now a well‐known foodborne pathogen of particular importance in ready‐to‐eat (RTE) refrigerated foods given the psychrotrophic character and ubiquitous nature of the bacterium. The objective of the current research was to assess the growth potential of L. monocytogenes in RTE cheese‐based (Feta) sauce. For this to occur, samples of Feta cheese‐based sauce (ca. 1% NaCl, pH = 4.6, 900 ppm sorbic acid) were artificially contaminated with a mixture of two L. monocytogenes strains and were stored aerobically at 4°C for 30 days. Growth potential (δ) of L. monocytogenes in Feta cheese‐based sauce was calculated at −1.2 log CFU/g for the 30‐day shelf‐life (i.e., δ < 0.5 log CFU/g). Findings of this study indicate that Feta cheese‐based sauce containing 900 ppm of sorbic acid as preservative is unable to support the growth of L. monocytogenes, thus the food safety criterion for pathogen enumeration not exceeding the limit of 100 CFU/g should apply during the shelf‐life of the product, as stated by Commission Regulation (EC) No. 2073/2005. Practical applications Contamination of acidic cheese‐based spreadable products, with pH ≤ 4.6 and/or water activity (i.e., Aw) > 0.94, with different bacterial species during the manufacturing process, could limit considerably the shelf‐life of these RTE products. Moreover, among other possible contaminants, the ubiquitous psychrotrophic pathogen L. monocytogenes may pose a serious threat for the microbiological safety of such products, like a Feta cheese‐based sauce with the aforementioned characteristics. Challenge testing for assessing the risk from L. monocytogenes presence during shelf‐life of this product is, therefore, deemed necessary and can provide us with useful information regarding possible pathogen containment due to product's composition and characteristics. Conclusively, even if the Feta cheese‐based sauce described in this study is contaminated with low numbers of L. monocytogenes at levels below the limit of detection (i.e., absence in 25 g), then the organism will not exceed 100 CFU/g by the end of product's shelf‐life.

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Raw milk cheeses from Beira Baixa, Portugal—A contributive study for the microbiological hygiene and safety assessment

Mendonça,

Furtado,

Coelho

et al. 2024

Braz J Microbiol

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Due to specific bacterial microbiota, raw milk cheeses have appreciated sensory properties. However, they may pose a threat to consumer safety due to potential pathogens presence. This study evaluated the microbiological contamination of 98 raw milk cheeses from Beira Baixa, Portugal. Presence and enumeration of Coagulase Positive Staphylococci (CPS), Listeria monocytogenes, Salmonella spp., pathogenic Escherichia coli, and indicator microorganisms (non-pathogenic E. coli and Listeria spp.) was attained. E. coli antimicrobial resistance (AMR) was also evaluated. PCR and/or Whole genome sequencing (WGS) was used to characterize E. coli, Salmonella spp. and L. monocytogenes isolates. Sixteen cheeses (16.3%) were classified as Satisfactory, 59 (60.2%) as Borderline and 23 (23.5%) as Unsatisfactory/Potential Injurious to Health. L. monocytogenes, CPS > 104 cfu g−1, Extraintestinal pathogenic E. coli (ExPEC) and Salmonella spp. were detected in 4.1%, 6.1%, 3.1% and 1.0% of the samples, respectively. Listeria innocua (4.1%) and E. coli > 104 cfu g−1 (16.3%) were also detected. AMR E. coli was detected in 23/98 (23.5%) of the cheese samples, of which two were multidrug resistant. WGS identified genotypes already associated to human disease and Listeria spp. cluster analysis indicated that cheese contamination might be related with noncompliance with Good Hygiene Practices during cheese production.

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Growth potential of Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments

Cited by 40 publications

References 36 publications

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

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

Growth potential of Listeria monocytogenes in ready‐to‐eat Feta cheese‐based sauce stored at 4°C

Raw milk cheeses from Beira Baixa, Portugal—A contributive study for the microbiological hygiene and safety assessment

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