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

International Dairy Journal

Volumn 15, Issue 1, 2005, Pages 59-67

  Rogga, K J ^a,b   Samelis, J ^a   Kakouri, A ^a   Katsiari, M C ^a   Savvaidis, I N ^b   Kontominas, M G ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Galotyri; Listeria monocytogenes; Soft acid curd cheese

Indexed keywords

CONTAMINATION; FERMENTATION; PH EFFECTS;

ACID-CURD CHEESE; PATHOGENS;

DAIRY PRODUCTS;

CAPRA HIRCUS; LISTERIA; LISTERIA MONOCYTOGENES; OVIS;

EID: 8844229657     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.05.002     Document Type: Article

References (38)

1. Anifantakis E. Greek cheeses. 1991;National Dairy Committee of Greece, Athens. (96pp)
2. Anonymous. (1994). Newspaper of the Government of the Republic of Greece, Issue 2, No. 8, Athens, 11 January 1994, pp. 51-62.
3. AOAC. (1995). AOAC official methods (16th ed.). Methods 948.12, 935.43, 971.19.
4. Back J.P., Langford S.A., Kroll R.G. Growth of Listeria monocytogenes in Camembert and other soft cheeses at refrigeration temperatures. Journal of Dairy Research. 60:1993;421-429
5. Bemrah N., Sanaa M., Cassin M.H., Griffiths M.W., Cerf O. Quantitative risk assessment of human listeriosis from consumption of soft cheeses made from raw milk. Preventive Veterinary Medicine. 37:1998,;129-145
6. Begot C., Lebert I., Lebert A. Variability of the response of 66 Listeria monocytogenes and Listeria innocua strains to different growth conditions. Food Microbiology. 14:1997;403-412
7. Bereski N., Gavini F., Benezech T., Faille C. Growth, morphology and surface properties of Listeria monocytogenes Scott A and LO28 under saline and acid environments. Journal of Applied Microbiology. 92:2002;556-565
8. Bolton L.F., Frank J.F. Simple method to observe the adaptive response of Listeria monocytogenes in food. Letters in Applied Microbiology. 29:1999;350-353
9. Bolton L.F., Frank J.F. Defining the growth/no-growth interface for Listeria monocytogenes in Mexican-style cheeses based on salt, pH, and moisture content. Journal of Food Protection. 62:1999;601-609
10. De Buyser M., Dufour B., Maire M., Lafarge V. Implication of milk and milk products in food-borne diseases in France and different industrialized countries. International Journal of Food Microbiology. 67:2001;1-17
11. Eppert I., Valdes-Stauber N., Gotz H., Busse M., Scherer S. Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium linens as evaluated in situ on soft cheese. Applied and Environmental Microbiology. 63:1997;4812-4817
12. Faleiro M.L., Andrew P.W., Power D. Stress response of Listeria monocytogenes isolated from cheese and other foods. International Journal of Food Microbiology. 84:2003;207-216
13. Farber J.M., Peterkin P.I. Listeria monocytogenes a food-borne pathogen. Microbiological Reviews. 55:1991;476-511
14. Gay M., Cerf O. Significance of temperature and preincubation temperature on survival of Listeria monocytogenes at pH 4.8. Letters in Applied Microbiology. 25:1997;257-260
15. Genigeorgis C., Carniciu M., Dutulescu D., Farver T.B. Growth and survival of Listeria monocytogenes in market cheeses stored at 4°C to 30°C. Journal of Food Protection. 54:1991;662-668
16. Hicks S.J., Lund B.M. The survival of Listeria monocytogenes in cottage cheese. Journal of Applied Bacteriology. 70:1991;308-314
17. Laukova A., Czikkova S. Antagonistic effect of enterocin CCM 4231 from Enterococcus faecium on "bryndza", a traditional Slovak dairy product from sheep milk. Microbiological Research. 156:2001;31-34
18. Leuschner R.G.K., Boughtflower M.P. Laboratory-scale preparation of soft cheese artificially contaminated with low levels of Escherichia coli O157, Listeria monocytogenes and Salmonella enterica serovars typhimurium, enteritidis, and dublin. Journal of Food Protection. 65:2002;508-514
19. Loncarevic S., Danielsson-Tham M.L., Tham W. Occurrence of Listeria monocytogenes in soft and semi-soft cheeses in retail outlets in Sweden. International Journal of Food Microbiology. 26:1995;245-250
20. Lou Y., Yousef A.E. Characteristics of Listeria monocytogenes important to food processors. Ryser E.T., Marth E.H. Listeria listeriosis and food safety. 1999;131-224 Marcel Dekker, New York
21. McLauchlin J., Greenwood M.H., Pini P.N. The occurrence of Listeria monocytogenes in cheese from manufacturer associated with a case of listeriosis. International Journal of Food Microbiology. 10:1990;255-262
22. Meyer-Broseta S., Diot A., Bastian S., Rivière J., Cerf O. Estimation of low bacterial concentration. Listeria monocytogenes in raw milk International Journal of Food Microbiology. 80:2003;1-15
23. Morgan F., Bonnin V., Mallereau M.-P., Perrin G. Survival of Listeria monocytogenes during manufacture, ripening and storage of soft lactic cheese made from raw goat milk. International Journal of Food Microbiology. 64:2001;217-221
24. Papageorgiou D.K., Marth E.H. Fate of Listeria monocytogenes during the manufacture, ripening and storage of Feta cheese. Journal of Food Protection. 52:1989;82-87
25. Papageorgiou D.K., Bori M., Mantis A. Survival of Listeria monocytogenes during storage of soft cheeses Galotyri and Touloumotyri at 5°C and 12°C. Bulletin of the Hellenic Veterinary Medical Society. 49:1998;48-53
26. Piccinin D.M., Shelef L.A. Survival of Listeria monocytogenes in cottage cheese. Journal of Food Protection. 58:1995;128-131
27. Pini P.N., Gilbert R.J. The occurrence in the UK of Listeria monocytogenes in raw chickens and soft cheeses. International Journal of Food Microbiology. 6:1988;317-326
28. Rasmaran H., Chen J., Brunke B., Hill A., Griffiths M.W. Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses. Journal of Dairy Science. 81:1998;1810-1817
29. Rocourt J. Risk factors for listeriosis. Food Control. 7:1996;195-202
30. Rudolf M., Scherer S. High incidence of Listeria monocytogenes in European red smear cheese. International Journal of Food Microbiology. 63:2001;91-98
31. Ryser E.T. Foodborne listeriosis. Ryser E.T., Marth E.H. Listeria, listeriosis and food safety. 1999;299-358 Marcel Dekker, New York
32. Ryser E.T. Incidence and behavior of Listeria monocytogenes in cheese and other fermented dairy products. Ryser E.T., Marth E.H. Listeria, listeriosis and food safety. 1999;411-503 Marcel Dekker, New York
33. Samelis J., Kakouri A., Rementzis J. The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. International Journal of Food Microbiology. 56:2000;133-143
34. Samelis J., Ikeda J.S., Sofos J.N. Evaluation of the pH-dependent, stationary-phase acid tolerance in Listeria monocytogenes and Salmonella typhimurium DT 104 induced by culturing in media with 1% glucose. A comparative study with Escherichia coli O157:H7 Journal of Applied Microbiology. 95:2003;563-575
35. Samelis J., Kakouri A., Rogga K.J., Savvaidis I.N., Kontominas M.G. Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros a traditional Greek whey cheese stored at 4°C in vacuum packages. Food Microbiology. 20:2003;661-669
36. Sergelidis D., Abrahim A., Sarimvei A., Panoulis C., Karaioannoglou Pr., Genigeorgis C. Temperature distribution and prevalence of Listeria monocytogenes in domestic, retail, and industrial refrigerators in Greece. International Journal of Food Microbiology. 34:1997;171-177
37. Slutsker L., Schuchat A. Listeriosis in humans. Ryser E.T., Marth E.H. Listeria, listeriosis and food safety. 1999;75-95 Marcel Dekker, New York
38. Teuber, M. (2000). Fermented Milk Products. In: B.M. Lund, T.C. Baird-Parker, & G.W. Gould (Eds.), The Microbiological Safety and Quality of Food, Vol. 1 (pp. 535-589). Maryland: Aspen Publishers (Chapter 23).