Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C

Chemical and sensory characteristics of Galotyri-type cheese made using different procedures

“…However, the fat-in-dry matter (FDM) contents of all cheeses met the Greek legal specification of a minimum of 40% for Galotyri cheese (Anonymous, 1994). These results are in agreement with those found for commercial and pilot (industrial or artisan) Galotyri cheeses by Rogga et al (2005) but higher than those reported for moisture (70.8%) and fat (13.8%) by Anifantakis (1991). Moreover, Papageorgiou, Bori, and Mantis (1998) reported a value of 65% for moisture in traditional Galotyri.…”

“…As may be seen from Table 1, no significant (P > 0.05) differences in lactose, salt, salt-in-moisture (S/M), ash, pH, acidity and yield were observed among the cheeses. The salt content of cheeses was remarkably lower than that of 2.8% and 3.0% reported for traditional and pilot Galotyri cheeses by Anifantakis (1991) and Rogga et al (2005), respectively. In recent years, Galotyri-type cheeses are less salted compared to the traditional cheese in order to meet the current consumers' demands in terms of taste habits and health concerns.…”

Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films

“…In control cheese samples surface-inoculated with L. innocua, after the first day storage at 4°C, bacterial population decreased about 50% (from 2.6 Â 10 5 CFU/g to 1.3 Â 10 5 CFU/ g) then increased to the initial inoculation level at day 3 and remained stable until day 7, indicating no growth of listeria in cheese at 4°C. These results are in general in agreement with previous studies on the ability of L. monocytogenes to survive in semi-soft cheeses during cold storage (Genigeorgis, Carniciu, Dutulescu, & Farver, 1991;Morgan, Bonnin, Mallereau, & Perrin, 2001;Rogga et al, 2005). Contrasting with our results, rapid increase in bacterial populations in surface of smoked salmon was observed during storage at 4°C (Natrajan & Sheldon, 2000;Neetoo et al, 2008).…”

A survey of soft cheeses in Greek retail outlets highlights a low prevalence of Listeria spp.

“…Although Galotyri was not included in our study due to its limited availability in the sampled stores at the time of sampling, Samelis and Kakouri (2007) reported the presence of L. monocytogenes (<10 CFU g −1 ) in 3 out of the 12 batches examined (1 industrial and 2 artisanal batches). However, unlike Anthotyros, Galotyri, because of its low pH, does not support the growth of L. monocytogenes under refrigeration (Papageorgiou et al 1998;Rogga et al 2005).…”