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oai:riubu.ubu.es:10259/74382023-03-28T12:02:05Zcom_10259_4862com_10259_5086com_10259_2604com_10259_7436com_10259.4_2512com_10259.4_106col_10259_4863col_10259_7437

Possas, Arícia 58ed9985-c47f-4127-b5ce-1f8d1a53fede 600 Hernández Pérez, Marta 276 600 0000-0001-6914-9987 Esteban Carbonero, Óscar 165 600 0000-0001-9083-0064 Valero, Antonio d2712177-7500-403b-bd4f-09ac3a8183e6 600 Rodríguez Lázaro, David 478 600 0000-0002-8795-854X 2023-02-09T13:21:30Z 2023-02-09T13:21:30Z 2022-06 0740-0020 http://hdl.handle.net/10259/7438 10.1016/j.fm.2022.103979 The behaviour of Listeria monocytogenes was investigated in soft pasteurized milk cheese elaborated with different salt concentrations (1.17 and 0.30% w/w) and in cured raw sheep milk cheese over storage up to 189 days at different isothermal conditions. Commercial 25-g cheese samples were inoculated with a 4-strain cocktail of L. monocytogenes (serovars 4b, 1/2a, 1/2b and 1/2c) at approximately 104 CFU/g. The inoculated samples were stored at 4 and 22 ◦C and withdrawn at proper intervals for L. monocytogenes enumeration. The prevalence of the different serovar strains of L. monocytogenes was characterized on soft cheese samples over storage at 4 ◦C using multiplex PCR. Salt reduction did not affect the survival of L. monocytogenes in soft cheeses and a maximum of 1- log reduction was observed in both regular and low-salt cheeses after 189 days of storage at 4 ◦C. The pathogen showed greater survival capacity in both soft and cured cheeses during storage at 4 ◦C compared to the storage at 22 ◦C, where more than 2.5 log reductions were computed. The fate of L. monocytogenes was described through a Weibull model fitted to survival data. The time required for a first tenfold reduction of the L. monocytogenes population (δ) at 4 ◦C is around 150 days in soft and 72 days in cured cheeses. At 22 ◦C, the estimated δ values are at least 60% lower in both cheese types. Among the four L. monocytogenes serovars present in the inoculated cocktail, the serovar 4b strain was the most sensitive to refrigerated storage, while the prevalence of serovar 1/2c strain increased over time in soft cheeses. Overall, the data obtained in this study help to deepen knowledge into factors affecting L. monocytogenes behaviour on cheeses and evidenced the variability between serovars in terms of survival capacity, which may be considered when performing microbial risk assessments. This study was partially supported by the European Union (EU) funded Integrated Project PROMISE (project number 265877; 7th Framework Programme). The authors wish to acknowledge cooperation of the food business owner and quality management board who participated in this work. The authors are grateful to EU PRIMA program and the International Joint Programming (Project Reference PCI2019- 103453) R&D Projects 2019 from the Spanish Ministry of Science and Innovation (Plan Estatal de Investigacion ´ Científica y T´ecnica y de Innovacion ´ 2017–2020: State R&D Program Oriented to the Challenges of the Society) for funding the ArtiSaneFood project (PRIMA/0001/ 2018). The authors thank Patricia Gonzalez for the technical assistance in this study. application/pdf eng Elsevier Food Microbiology. 2022, V. 104, 103979 https://doi.org/10.1016/j.fm.2022.103979 info:eu-repo/grantAgreement/EC/FP7/265877/EU/Protection of consumers by microbial risk mitigation through combating segregation of expertise/PROMISE/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PCI2019-103453/ES/BIO-INTERVENCIONES INNOVADORAS Y ENFOQUES DE MODELOS DE RIESGO PARA EL ASEGURAMIENTO DE LA CALIDAD Y SEGURIDAD DE ALIMENTOS FERMENTADOS ARTESANALES DEL MEDITERRANEO/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Foodborne pathogens Dairy products Survival kinetics Predictive models Food safety Ready-to-eat foods Microbiología Microbiology Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Microbiology 104 THUMBNAIL Possas-fm_2022.pdf.jpg Possas-fm_2022.pdf.jpg IM Thumbnail image/jpeg 4918 https://riubu.ubu.es/bitstream/10259/7438/4/Possas-fm_2022.pdf.jpg eda7791da3d6f27eca3137764cfdfce6 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 1362 https://riubu.ubu.es/bitstream/10259/7438/3/license.txt 5d013bfa6e473ff0db22cd82a4d71a70 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/7438/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Possas-fm_2022.pdf Possas-fm_2022.pdf application/pdf 750580 https://riubu.ubu.es/bitstream/10259/7438/1/Possas-fm_2022.pdf 9d7e6431215ecf554ac07ed8a716c05f MD5 1 10259/7438 oai:riubu.ubu.es:10259/7438 2023-03-28 14:02:05.064 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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