Reduction of Listeria monocytogenes in queso fresco cheese by a combination of listericidal and listeriostatic GRAS antimicrobials

Bacteriophage Morphological Characterization by Using Transmission Electron Microscopy

“…The third phage, ɸP100, is also an anti-Listeria phage and it is commonly used in U.S.A. to prevent L. monocytogenes contamination in Ready To Eat food [28][29][30][31][32] as principal component of a product called Listex TM P100 (Micreos, Wageningen, Holland).…”

Effect of Antimicrobials and Sodium Replacement Agents on the Survival of Pathogenic Bacteria in Low Sodium Low-Moisture Part-Skim (LMPS) Mozzarella Cheese

“…The concentration of L. monocytogenes increased by 4-5 log CFU/g after 28-35 days of incubation at 4°C in queso fresco cheese (Leggett et al, 2012;Soni et al, 2012;Soni et al, 2010). When the incubation temperature was increased to 10°C, the same log increase was observed after only 10 days.…”

Starch-protein active films for food preservation

“…Specifically, it has been tested in several food systems, either by coating, spraying or directly incorporating it into food formulations, for the purposes of avoiding foodborne infections, mainly listeriosis caused by Listeria monocytogenes, in roasted turkey , cold-smoked salmon , frankfurters (Martín et al, 2010;, cheese (Soni et al, 2012) or cooked cured ham (Stopforth et al, 2010). Additionally, Nair et al (2014) also tested how LAE affected the growth control of Campylobacter jejuni in chicken breast fillets.…”

“…Refrigeration conditions are insufficient to inhibit the growth of Listeria spp (Cornu et al, 2006;Eklund et al, 1995) and it is essential to develop and implement strategies with which to reduce the initial levels of contamination, as well as to prevent the growth of these bacteria in fish products. In this sense, active packaging based on LAE may be a good means of facing up to this issue, since LAE has been successfully proven to be effective at controlling the growth of Listeria moncytogenes in different food matrices, such as roasted turkey , frankfurters (Martín et al, 2010;, cheese (Soni et al, 2012) or cooked cured ham (Stopforth et al, 2010). The application of LAE for the purposes of salmon preservation has been reported to require a higher dose than the maximum allowed, 200 ppm, since its partitioning into the lipid phase reduces the molecules available for direct contact with bacteria .…”

“…The antimicrobial action of the active compounds is affected not only by the target microorganisms, but also by a wide number of factors associated to the food composition, such as pH, water activity, fat and protein contents, or its nature microflora . Many antimicrobials (such as chitosan, nisin, LAE and -polylysine) have been tested against Listeria in salmon and, in spite of the numerous studies demonstrating their efficacy in other food products, such as fresh cheese (Soni et al, 2012), cured ham (Stopforth et al, 2010) and Frankfurt style sausages (Martin et al, 2010), antilisterial activity has not been found when directly applied to salmon. This has been attributed to the effective distribution of the antimicrobial compound in the fat phase of the fish, thus reducing its availability for antimicrobial action .…”