The growth of Listeria monocytogenes in fresh goat cheese (Cameros cheese) packaged under modified atmospheres

Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life

“…(Dermiki et al, 2008;Whitley, Muir, & Waites, 2000) and acidic amino acids and free fatty acids formation due to proteolysis and lipolysis. In addition, dissolution of some of the CO 2 in the modified atmosphere (approximately 15% during the first 5 days of storage) might have contributed to the pH decrease (Daniels, Krishnamurthi, & Rizvi, 1985;Farber, 1991;Gonzalez-Fandos, Sanz, & Olarte, 2000;Olarte, Gonzalez-Fandos, Gimenez, Sanz, & Portu, 2002), but it also could have provided some buffering effect (Salaun, Mietton, & Gaucheron, 2005). The pH values remained relatively constant until day 30 (Fig.…”

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

“…Other studies have pointed out the significant effect of MAP containing CO 2 in preventing the cheese from microbial spoilage and prolonging their shelf life, which shows the destructive impact of CO 2 on the spoilage microbes. The inhibitory effect of CO 2 on microbial spoilage could be explained by the increase in the lag phase and the decrease in the growth rate over a logarithmic phase (Farber 1991) because microorganisms have to adapt to the new atmospheric conditions (Olarte et al 2002). There are some theories regarding the antimicrobial properties of carbon dioxide (Farber 1991;Pintado and Malcata 2000), which include: The inefficiency of the MAP packaging on these useful dairy bacteria has become a suitable advertising tool to increasingly market dairy products with MAP as being "preservative-free and rich in viable lactic acid bacteria" (Coppola et al 1995).…”

“…However, they concluded that MAP in either 10% or 20% CO 2 did not have the potential for controlling the growth of L. monocytogenes in a mold-ripened cheese. Olarte et al (2002) incubated Cameros cheese inoculated with this pathogen and examined the effectiveness of MAP (20%, 40%, and 100% CO 2 ) on its growth inhibition and found pure CO 2 effective in declining the growth rate of L. monocytogenes, but not inhibition. They even showed that L. monocytogenes was able to grow in the cheese samples stored at low temperature (4°C) during the storage period.…”

Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods

“…Chill storage, acidification and packaging under modified atmospheres should accordingly ensure that such foods are safe for consumption, while also extending their shelf lives. It is precisely at this point where detailed knowledge of the role of temperature, pH and oxygen on pathogen behaviour would enhance the efficiency of these factors in food quality and safety (Lund et al, 2000;Olarte et al, 2002;Greenacre et al, 2003;Nakai and Siebert, 2004).…”