The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life

Bernini, Valentina; Bottari, Benedetta; Dalzini, Elena; Sgarbi, Elisa; Lazzi, Camilla; Neviani, Erasmo; Gatti, Monica

doi:10.1016/j.foodcont.2013.04.015

Cited by 26 publications

(15 citation statements)

References 29 publications

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“…However, no growth was observed during the first 8 weeks of ripening and a significant decline in the viable numbers of L. monocytogenes was observed in Gouda cheese after ripening for more than 8 weeks. Bernini et al (2013) performed challenge testing in blue-veined cheese rinds artificially contaminated with a cocktail of five L. monocytogenes strains originally isolated from the same cheese type. Inoculation was carried out at two contamination levels (10 1 and 10 2 CFU/g) by spreading an appropriate dilution of the cocktail of strains on the rinds of 25 slices of cheese and allowing them to dry before incubation at either 4°C or 8°C for 55 days.…”

Section: Challenge Tests In Cheesementioning

confidence: 99%

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

Álvarez‐Ordóñez

Leong

Hickey³

et al. 2015

Food Research International

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Section: Challenge Tests In Cheesementioning

confidence: 99%

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

Álvarez‐Ordóñez

Leong

Hickey³

et al. 2015

Food Research International

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“…Generally, the contamination is limited to the rind, but it could be transferred to the paste during handling (Bernini et al, 2013;Lomonaco et al, 2009;Manfreda et al, 2005). In 2003, a case of listeriosis associated with the consumption of Gorgonzola, was described.…”

Section: Introductionmentioning

confidence: 99%

Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants

Costa

Bertolotti

Brito

et al. 2016

Foodborne Pathogens and Disease

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The aim of this study was to investigate whether the biofilm-forming ability and/or the disinfectant susceptibility accounted for the persistence of Listeria monocytogenes in Gorgonzola cheese processing plants. For this purpose, a set of 16 L. monocytogenes isolates collected in the 2004-2007 period was analyzed, including 11 persistent isolates collected in different years, within the collection period, and displaying identical or highly correlated pulsotypes. The evaluation of biofilm-forming ability was assessed using crystal violet (CV) staining and the enumeration of viable cells on stainless steel coupons (SCC). Absorbance values obtained with CV staining for persistent and non-persistent isolates were not significantly different (rm-ANOVA p>0.05) and the cell counts from non-persistent isolates showed to be higher than of persistent isolates (rm-ANOVA p<0.05). A simulation of disinfectant treatments was performed on spot inoculated coupons in clean and dirty conditions, according to EN 13697, and on biofilms on SSC, grown in nutrient-rich (dirty) and limiting (clean) conditions using acid acetic-hydrogen peroxide (P3) and acid citric-hydrogen peroxide (MS) commercial disinfectants. The treatment was considered effective when a 4 Log reduction in viable cell count was observed. The Log reductions of persistent and non-persistent isolates, obtained with both the assays in clean and dirty conditions, were compared and no significant differences were detected (rm-ANOVA p>0.05). A greater influence of organic matter on MS could explain why P3 was efficient in reducing to effective levels the majority of the isolates at the lowest concentration suggested by the manufacturer (0.2% [v/v]), while the same purpose required an higher concentration (1% [v/v]) of MS.In conclusion, our results demonstrate that the persistence of these isolates in Gorgonzola cheese processing plants was linked neither to the biofilm forming ability nor to their susceptibility to hydrogen peroxide-based disinfectants, therefore other factors should contribute to the persistent colonization of the dairies.

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“…It has been reported that L. monocytogenes survived for more than a year in Cheddar cheese, for more than 140 days in Colby cheese and for more than 90 days in Feta cheese (Solano-L opez and Hern andez-S anchez 2000). Similar studies have also investigated the survival and growth of L. monocytogenes in probiotic cottage (Jesus et al 2016) and sliced process cheeses (Akhtar and Diez-Gonzalez 2013) with reduced sodium content, low-salt Cheddar cheese (Shrestha et al 2011), as well as in Gouda cheese (Wemmenhove et al 2014), blue-veined cheese (Bernini et al 2013), Gorgonzola cheese (Bernini et al 2016), Camembert cheese (Ramsaran et al 1998) and Mozzarella cheese (Serraino et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…), blue‐veined cheese (Bernini et al . ), Gorgonzola cheese (Bernini et al . ), Camembert cheese (Ramsaran et al .…”

Section: Introductionmentioning

confidence: 99%

Behaviour of Listeria monocytogenes in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions

Moosavy

Esmaeili

Mortazavian

et al. 2016

Int J of Dairy Tech

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This study investigated the behaviour and fate of Listeria monocytogenes at different ripening temperatures and NaCl concentrations in traditional Lighvan cheese. L. monocytogenes was added to raw sheep's milk. After producing the cheese, they were stored in 8%, 12% and 15% NaCl at 4, 9 and 14 °C. Sampling was performed for 150 days. Different temperature and NaCl concentrations had a significant effect on the survival of L. monocytogenes (P < 0.001). The lowest growth and survival rates of L. monocytogenes were in 15% NaCl at 14 °C and 12% NaCl at 14 °C, respectively. Also, the highest growth and survival rates of the bacterium were in 8% NaCl at 4 °C.

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The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life

Cited by 26 publications

References 29 publications

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants

Behaviour of Listeria monocytogenes in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions

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