Survival kinetics of Listeria monocytogenes on raw sheep milk cured cheese under different storage temperatures

International Journal of Food Microbiology

Volumn 184, Issue , 2014, Pages 39-44

  Valero, Antonio ^a   Hernandez, Marta ^b   De Cesare, Alessandra ^c   Manfreda, Gerardo ^c   González García, Patricia ^b   Rodríguez Lázaro, David ^b,d  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d UNIVERSITY OF BURGOS   (Spain)

Author keywords

Listeria monocytogenes; Modeling; Raw sheep milk cured cheese; Storage; Survival

Indexed keywords

ARTICLE; BACTERIAL KINETICS; BACTERIAL SURVIVAL; CHEESE; ENVIRONMENTAL TEMPERATURE; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MICROFLORA; MILK; NONHUMAN; STORAGE TEMPERATURE;

LISTERIA MONOCYTOGENES; OVIS ARIES;

LISTERIA MONOCYTOGENES; MODELING; RAW SHEEP MILK CURED CHEESE; STORAGE; SURVIVAL;

ANIMALS; CHEESE; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLACEAE; LISTERIA MONOCYTOGENES; MILK; MODELS, THEORETICAL; SHEEP; SPAIN; SURVIVAL ANALYSIS; TEMPERATURE;

EID: 84903535835     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.02.017     Document Type: Article

References (43)

1. Almeida G., Magalhães R., Carneiro L., Santos I., Silva J., Ferreira V., Hogg T., Teixeira P. Foci of contamination of Listeria monocytogenes in different cheese processing plants. Int. J. Food Microbiol. 2013, 167:303-309.
2. Angelidis A.S., Boutsiouki P., Papageorgiou D.K. Loss of viability of Listeria monocytogenes in contaminated processed cheese during storage at 4, 12 and 22degreesC. Food Microbiol. 2010, 27:809-818.
3. Angelidis A.S., Papageorgiou D.K., Tyrovouzis N.A., Stoforos N.G. Kinetics of Listeria monocytogenes cell reduction in processed cheese during storage. Food Control 2013, 29:18-21.
4. Arrese E., Arroyu-Izaga M. Prevalence of Listeria monocytogenes in Idiazabal cheese. Nutr. Hosp. 2012, 27:2139-2141.
5. Baranyi J., Roberts T.A. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 1994, 23:277-294.
6. Belessi C.I., Le Marc Y., Merkouri S.I., Gounadaki A.S., Schvartzman S., Jordan K., Drosinos E.H., Skandamis P.N. Adaptive growth responses of Listeria monocytogenes to acid and osmotic shifts above and across the growth boundaries. J. Food Prot. 2011, 74:78-85.
7. Belessi C.E., Gounadaki A.S., Schvartzman S., Jordan K., Skandamis P.N. Evaluation of growth/no growth interface of Listeria monocytogenes growing on stainless steel surfaces, detached from biofilms or in suspension, in response to pH and NaCl. Int. J. Food Microbiol. 2011, 145(Suppl. 1):S53-S60.
8. Bernini V., Bottari B., Dalzini E., Sgarbi E., Lazzi C., Neviani E., Gatti M. The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life. Food Control 2013, 34:323-330.
9. Chan Y.C., Wiedmann M. Physiology and genetics of Listeria monocytogenes survival and growth at cold temperatures. Crit. Rev. Food Sci. Nutr. 2009, 49:237-253.
10. Cogan T.M. Microbiology of cheese. Encyclopedia of Dairy Sciences 2011, 625-631. Second edition.
11. De Jesus A.J., Whiting R.C. Thermal inactivation, growth, and survival studies of Listeria monocytogenes strains belonging to three distinct genotypic lineages. J. Food Prot. 2003, 66:1611-1617.
12. Dolci P., Alessandria V., Zeppa G., Rantsiou K., Cocolin L. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria. Food Microbiol. 2008, 25:392-399.
13. EC European Commission Staff Working Document SANCO/1628/2008 Ver. 9.3 (26112008): Listeria monocytogenes Shelf Life Studies for Ready to Eat Foods, Under Regulation (EC) No. 2073/2005 of 15 November 2005 on Microbiological Criteria for Foodstuffs http://ec.europa.eu/food/food/biosafety/salmonella/docs/guidoc_listeria_monocytogenes_en.pdf.
14. FAO/WHO Risk assessment of Listeria monocytogenes in ready-to-eat foods. Interpretative summary. FAO/WHO Microbiological Risk Assessment Series 4 2004, (Available at ftp://ftp.fao.org/es/esn/jemra/mra4_en.pdf).
15. Fox E., Hunt K., O'Brien M., Jordan K. Listeria monocytogenes in Irish farmhouse cheese processing environments. Int. J. Food Microbiol. 2011, 145(Suppl. 1):S39-S45.
16. Gandhi M., Chikidas M.L. Listeria: a foodborne pathogen that knows how to survive. Int. J. Food Microbiol. 2007, 113:1-15.
17. Geeraerd A.H., Herremans C.H., Van Impe J.F. Structural model requirements to describe microbial inactivation during a mild heat treatment. International Journal of Food Microbiology 2000, 59:185-209.
18. Geeraerd A.H., Valdramidis V.P., Van Impe J.F. GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves. International Journla of Food Microbiology 2005, 102:95-105.
19. Guentert A.M., Linton R.H., Mohtar R.H., Tamplin M.L., Luchansky J.B., Cousin M.A. Growth and inactivation of Listeria monocytogenes in pH-modified chicken salad during cold storage. Predictive Modelling in Foods-Conference Proceedings 2003, 167-169. KULeuven/BioTeC, Belgium. J.F.M. Van Impe, A.H. Geeraerd, I. Leguerinel, P. Mafart (Eds.).
20. Health Canada Listeria monocytogenes Challenge Testing of Refrigerated Ready-to-eat Foods http://www.hc-sc.gc.ca/fn-an/legislation/pol/listeria_monocytogenes-test-eng.php.
21. Hurvich C.M., Tsai C.L. Model selection for extended quasi-likelihood models in small samples. Biometrics 1995, 51:1077-1084.
22. Hystead E., Diez-Gonzalez F., Schoenfuss T.C. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese. J. Dairy Sci. 2013, 96:6172-6185.
23. ISO ISO 11290-1:1996. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Detection and Enumeration of Listeria monocytogenes - Part 1: Detection Method 1996, International Organisation for Standardization, Geneva, Switzerland.
24. ISO ISO 15214:1998. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Mesophilic Lactic Acid Bacteria - Colony-count Technique at 30degreesC 1998, International Organisation for Standardization, Geneva, Switzerland.
25. ISO ISO 11290-2:1998. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Detection and Enumeration of Listeria Monocytogenes - Part 2: Enumeration Method 1998, International Organisation for Standardization, Geneva, Switzerland.
26. ISO ISO 11290-1:1996/Amd 1:2004. Modification of the Isolation Media and the Haemolysis Test, and Inclusion of Precision Data 2004, International Organisation for Standardization, Geneva, Switzerland.
27. ISO ISO 11290-2:1998/Amd 1:2004. Modification of the Enumeration Medium 2004, International Organisation for Standardization, Geneva, Switzerland.
28. Le Marc Y., Skandamis P.N., Belessi C.I., Merkouri S.I., George S.M., Gounadaki A.S., Schvartzman S., Jordan K., Drosinos E.H., Baranyi J. Modeling the effect of abrupt acid and osmotic shifts within the growth region and across growth boundaries on adaptation and growth of Listeria monocytogenes. Appl. Environ. Microbiol. 2010, 76:6555-6563.
29. Mataragas M., Stergiou V., Nychas G.J.E. Modeling survival of Listeria monocytogenes in the traditional Greek soft cheese Katiki. J. Food Prot. 2008, 71:1835-1845.
30. Peleg M. Advanced Quantitative Microbiology for Foods and Biosystems 2006, CRC PressPintado, C.M.B.S., Boca Ratón, FL.
31. Peleg M., Cole M.B. Reinterpretation of microbial survival curves. Crit. Rev. Food Sci. 1998, 38:353-380.
32. Rodríguez-Lázaro D., Hernández M. Real-time PCR methods for the detection of Listeria monocytogenes in foods. Real-time PCR in Food Science: Current Technology and Applications 2013, 79-90. Ed. Horizon Scientific Press, Norfolk, UK. D. Rodríguez-Lázaro (Ed.).
33. Santarelli M., Bottari B., Lazzi C., Neviani E., Gatti M. Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese. Syst. Appl. Microbiol. 2013, 36:593-600.
34. Schaffner E., Mühlemann M., Spahr U., Schällibaum M. Quantification of the probability of milk contamination by Listeria monocytogenes during manufacture of hard cheese. Rev. Epidemiol. Sante Publique 2003, 51:493-503.
35. Shrestha S., Grieder J.A., McMahon D.J., Nummer B.A. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C. J. Dairy Sci. 2011, 94:4329-4335.
36. Sip A., Wieckowicz M., Olejnik-Schmidt A., Grajek W. Anti-Listeria activity of lactic acid bacteria isolated from golka, a regional cheese produced in Poland. Food Control 2012, 26:117-124.
37. Spanu C., Scarano C., Spanu V., Penna C., Virdis S., De Santis E.P.L. Listeria monocytogenes growth potential in Ricotta salata cheese. Int. Dairy J. 2012, 24:120-122.
38. Swaminathan B., Gerner-Smidt P. The epidemiology of human listeriosis. Microb. Infect. 2007, 9:1236-1243.
39. Uyttendaele M., Rajkovic A., Benos G., François K., Devlieghere F., Debevere J. Evaluation of a challenge testing protocol to assess the ability of ready-to-eat cooked meat products against growth of Listeria monocytogenes. Int. J. Food Microbiol. 2004, 90:219-236.
40. Uyttendaele M., Busschaert P., Valero A., Geeraerd A.H., Vermeulen A., Jacxsens L., Goh K.K., De Loy A., Van Impe J.F., Devlieghere F. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007. Int. J. Food Microbiol. 2009, 133:94-104.
41. Van Boekel M.A.J.S. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int. J. Food Microbiol. 2002, 74:139-159.
42. Wemmenhove E., Stampelou I., van Hooijdonk A.C.M., Zwietering M.H., Wells-Bennik M.H.J. Fate of Listeria monocytogenes in Gouda microcheese: no growth, and substantial inactivation after extended ripening times. Int. Dairy J. 2013, 32:192-198.
43. Yousef A.E., Marth E.H. Fate of Listeria monocytogenes during the manufacture and ripening of parmesan cheese. J. Dairy Sci. 1990, 73:3351-3356.