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Prevalence and survival of Listeria monocytogenes in various types of cheese—A review
Author(s) -
Gérard Amaury,
ElHajjaji Soundous,
Niyonzima Eugène,
Daube Georges,
Sindic Marianne
Publication year - 2018
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 - 10.1111/1471-0307.12552
Subject(s) - listeria monocytogenes , pathogen , foodborne pathogen , food science , biology , food products , microbiology and biotechnology , bacteria , genetics
Since the publication of Regulation ( EC ) N°2073/2005, ready‐to‐eat (RTE) food allowing the development of Listeria monocytogenes , including cheese, has to be free of this pathogen in 25 g of product. This review was carried out to gather studies on the prevalence of the pathogen in various types of cheese in Europe, while also including data from other continents. Given that Regulation ( EC ) N°2073/2005 distinguishes cheeses allowing or not the survival of L. monocytogenes based on the food's pH and water activity ( a w ), the review also focuses on the determinants of this growth/no growth in the same types of cheese.