Fate of Listeria monocytogenes during the manufacture and ripening of Camembert cheese

The ability of Listeria monocytogenes to survive the Camembert cheese-making process and grow during ripening of the cheese was examined. Pasteurized whole milk was inoculated to contain about 500 L. monocytogenes [strain Scott A, V7, California, (CA) or Ohio (OH)] CFU/ml and made into Camembert che...

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Bibliographic Details
Published in:Journal of food protection 1987-05, Vol.50 (5), p.372-378
Main Authors: Ryser, E.T, Marth, E.H
Format: Article
Language:English
Subjects:
Biological and medical sciences
CHEESE
CHEESEMAKING
FABRICACION DEL QUESO
Food industries
FROMAGE
Fundamental and applied biological sciences. Psychology
LISTERIA
Milk and cheese industries. Ice creams
QUESO
SUPERVIVENCIA
SURVIE
SURVIVAL
TECHNOLOGIE FROMAGERE
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Summary:The ability of Listeria monocytogenes to survive the Camembert cheese-making process and grow during ripening of the cheese was examined. Pasteurized whole milk was inoculated to contain about 500 L. monocytogenes [strain Scott A, V7, California, (CA) or Ohio (OH)] CFU/ml and made into Camembert cheese according to standard procedures. All wheels of cheese were ripened at 6°C following 10 d of storage at 15-16°C to allow proper growth of Penicillium camemberti . Duplicate wedge (pie-shaped), surface and interior cheese samples were analyzed for numbers of L. monocytogenes by surface-plating appropriate dilutions made in Tryptose Broth (TB) on McBride Listeria Agar (MLA). Initial TB dilutions were stored at 3°C and surface-plated on MLA after 2, 4, 6 or 8 weeks if the organism was not quantitated in the original sample. Selected Listeria colonies from duplicate samples were confirmed biochemically. Results showed that numbers of Listeria in cheese increased 5- to 10-fold 24 h after its manufacture. Listeria counts for strains Scott A, CA and OH decreased to
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-50.5.372