title: Loss of viability of Listeria monocytogenes in contaminated processed cheese during storage at 4, 12 and 22 degrees C.
abstract: The behaviour of Listeria monocytogenes in a processed cheese product was evaluated over time by inoculating the product with three different L. monocytogenes strains (Scott A, CA and a strain isolated from processed cheese) at three different inoculation levels (ca. 6x10(5), ca. 6x10(3) and 10(2)CFU/g of cheese or less) and after storage of the contaminated products at 4, 12 or 22 degrees C. Growth of L. monocytogenes was not observed in any of the experimental trials (experiments involving different combinations of strain, inoculum level and storage temperature) throughout the storage period. L. monocytogenes populations decreased over time with a rate that was strain- and storage temperature-dependent. Nonetheless, for cheeses that had been inoculated with the higher inoculum and stored at 4 degrees C viable populations of L. monocytogenes could be detected for up to nine months post-inoculation. The L. monocytogenes survival curves obtained from the different trials were characterised by a post-inoculation phase during which the populations remained essentially unchanged (lag phase) followed by a phase of logarithmic decline. The duration of the lag phase and the rate of inactivation of L. monocytogenes in the different trials were estimated based on data from the linear descending portions of the survival curves. In addition, a non-linear Weibull-type equation was fitted to the data from each survival curve with satisfactory results. The results of the present study emphasize that, according to the definition laid down in the European Union Regulation 1441/2007, the processed cheese product tested in this work should be considered and classified as one that does not support the growth of L. monocytogenes under reasonable foreseeable conditions of distribution and storage. However, post-processing contamination of the product should be austerely avoided as the pathogen can survive in the product for extended periods of time, particularly under refrigerated storage (4 degrees C).
authors.affiliation: Laboratory of Milk Hygiene and Technology, Department of Food Hygiene and Technology, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece. asangel@vet.auth.gr
authors.forename: Apostolos S
authors.initials: AS
authors.lastname: Angelidis
authors.forename: Paraskevi
authors.initials: P
authors.lastname: Boutsiouki
authors.forename: Demetrios K
authors.initials: DK
authors.lastname: Papageorgiou
mesh_terms: D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development*; D050296:Microbial Viability; D013696:Temperature; D013997:Time Factors