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An evaluation of methods for inoculating Listeria monocytogenes into butter for microbiological experimentation
Author(s) -
VOYSEY PHILIP A,
ANSLOW PATRICIA A,
BRIDGWATER KERRY J,
LAVENDER BRIGITTE,
WATSON LEONIE
Publication year - 2009
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/j.1471-0307.2009.00516.x
Subject(s) - listeria monocytogenes , inoculation , food science , listeria , chemistry , biology , bacteria , immunology , genetics
The behaviour of Listeria monocytogenes Scott A was assessed when inoculated into butter using six different methods. The butter was made using a laboratory‐scale butter churn to give consistency in the butter ingredients. No increase in count was seen using the ‘stab’ or ‘contact’ methods of butter inoculation. No inoculation method was found to be ideal for every inoculation experiment that may be required. However, it was concluded that the ‘mix’ and ‘bead’ methods were most appropriate if the ‘cream’ inoculation method could not be used.