RT info:eu-repo/semantics/article
T1 Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses
A1 Possas, Arícia
A1 Hernández Pérez, Marta
A1 Esteban Carbonero, Óscar
A1 Valero, Antonio
A1 Rodríguez Lázaro, David
K1 Foodborne pathogens
K1 Dairy products
K1 Survival kinetics
K1 Predictive models
K1 Food safety
K1 Ready-to-eat foods
K1 Microbiología
K1 Microbiology
AB The behaviour of Listeria monocytogenes was investigated in soft pasteurized milk cheese elaborated with differentsalt concentrations (1.17 and 0.30% w/w) and in cured raw sheep milk cheese over storage up to 189 days atdifferent isothermal conditions. Commercial 25-g cheese samples were inoculated with a 4-strain cocktail ofL. monocytogenes (serovars 4b, 1/2a, 1/2b and 1/2c) at approximately 104 CFU/g. The inoculated samples werestored at 4 and 22 ◦C and withdrawn at proper intervals for L. monocytogenes enumeration. The prevalence of thedifferent serovar strains of L. monocytogenes was characterized on soft cheese samples over storage at 4 ◦C usingmultiplex 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 pathogenshowed greater survival capacity in both soft and cured cheeses during storage at 4 ◦C compared to the storage at22 ◦C, where more than 2.5 log reductions were computed. The fate of L. monocytogenes was described through aWeibull model fitted to survival data. The time required for a first tenfold reduction of the L. monocytogenespopulation (δ) at 4 ◦C is around 150 days in soft and 72 days in cured cheeses. At 22 ◦C, the estimated δ values areat least 60% lower in both cheese types. Among the four L. monocytogenes serovars present in the inoculatedcocktail, the serovar 4b strain was the most sensitive to refrigerated storage, while the prevalence of serovar 1/2cstrain increased over time in soft cheeses. Overall, the data obtained in this study help to deepen knowledge intofactors affecting L. monocytogenes behaviour on cheeses and evidenced the variability between serovars in termsof survival capacity, which may be considered when performing microbial risk assessments.
PB Elsevier
SN 0740-0020
YR 2022
FD 2022-06
LK http://hdl.handle.net/10259/7438
UL http://hdl.handle.net/10259/7438
LA eng
NO 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.
DS Repositorio Institucional de la Universidad de Burgos
RD 06-may-2024