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Behaviour of Listeria monocytogenes in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions
Author(s) -
Moosavy MirHassan,
Esmaeili Saber,
Mortazavian Amir Mohammad,
Mostafavi Ehsan,
HabibiAsl Bohlol,
Hosseini Hedayat,
Khatibi Seyed Amin
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12372
Subject(s) - listeria monocytogenes , ripening , food science , chemistry , contamination , raw milk , bacteria , listeria , biology , ecology , genetics
This study investigated the behaviour and fate of Listeria monocytogenes at different ripening temperatures and NaCl concentrations in traditional Lighvan cheese. L. monocytogenes was added to raw sheep's milk. After producing the cheese, they were stored in 8%, 12% and 15% NaCl at 4, 9 and 14 °C. Sampling was performed for 150 days. Different temperature and NaCl concentrations had a significant effect on the survival of L. monocytogenes ( P < 0.001). The lowest growth and survival rates of L. monocytogenes were in 15% NaCl at 14 °C and 12% NaCl at 14 °C, respectively. Also, the highest growth and survival rates of the bacterium were in 8% NaCl at 4 °C.