Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times

E. Wemmenhove, I. Stampelou, A.C.M. van Hooijdonk, M.H. Zwietering, M.H.J. Wells-Bennik

Research output: Contribution to journalArticleAcademicpeer-review

20 Citations (Scopus)

Abstract

This challenge study demonstrates that Listeria monocytogenes does not grow in Gouda cheese: during the first 8 weeks of ripening no growth was observed and between 8 and 52 weeks viable numbers declined significantly in a well-established Gouda microcheese system. Cheese milk was artificially contaminated just prior to addition of the starter culture. Three individual L. monocytogenes strains were used, including strains originating from cheese, a cheese plant environment and a reference strain. During curd formation, viable numbers of L. monocytogenes increased by 0.5 log cfu g-1, resulting from entrapment in the curd. No growth was observed during the first 8 weeks of ripening. A significant decline in the viable numbers of L. monocytogenes was observed in Gouda cheese that was ripened for longer than 8 weeks. Two factors that could possibly control the fate of L. monocytogenes in Gouda cheese were lactic acid and water activity.
Original languageEnglish
Pages (from-to)192-198
JournalInternational Dairy Journal
Volume32
Issue number2
DOIs
Publication statusPublished - 2013

Keywords

  • cheddar cheese
  • inoculum size
  • lactic-acid
  • behavior
  • manufacture
  • inhibition
  • survival
  • storage
  • milk
  • ph

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