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Fate of Listeria monocytogenes on fully ripened Greek Graviera cheese stored at 4, 12, or 25 degrees C in air or vacuum packages: in situ PCR detection of a cocktail of bacteriocins potentially contributing to pathogen inhibition.

https://arctichealth.org/en/permalink/ahliterature151703
Source
J Food Prot. 2009 Mar;72(3):531-8
Publication Type
Article
Date
Mar-2009
Author
Eleni Giannou
Athanasia Kakouri
Bojana Bogovic Matijasic
Irena Rogelj
John Samelis
Author Affiliation
National Agricultural Research Foundation, Dairy Research Institute, Katsikas, 45221 Ioannina, Greece.
Source
J Food Prot. 2009 Mar;72(3):531-8
Date
Mar-2009
Language
English
Publication Type
Article
Keywords
Bacteriocins - isolation & purification
Cheese - microbiology
Colony Count, Microbial
Consumer Product Safety
Enterococcus faecium - metabolism
Food Microbiology
Food Packaging - methods
Food Preservation - methods
Humans
Listeria monocytogenes - drug effects - growth & development
Oxygen - metabolism
Polymerase Chain Reaction - methods
Risk assessment
Temperature
Time Factors
Vacuum
Abstract
The behavior of Listeria monocytogenes on fully ripened Greek Graviera cheese was evaluated. Three batches (A, B, and C) were tested. Batches A and C were prepared with a commercial starter culture, while in batch B the starter culture was combined with an enterocin-producing Enterococcus faecium Graviera isolate. Cheese pieces were surface inoculated with a five-strain cocktail of L. monocytogenes at ca. 3 log CFU/cm2, packed under air or vacuum conditions, stored at 4, 12, or 25 degrees C, and analyzed after 0, 3, 7, 15, 30, 60, and 90 days. L. monocytogenes did not grow on the cheese surface, regardless of storage conditions. However, long-term survival of the pathogen was noted in all treatments, being the highest (P
PubMed ID
19343941 View in PubMed
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