Fate of Listeria monocytogenes in Gouda microcheese: No growth,and substantial inactivation after extended ripening times |
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| Affiliation: | 1. Institute of Chemistry, St. Petersburg State University, Universitetskaya nab. 79, Mendeleev Center, 199034 St. Petersburg, Russia;2. Samara State Technical University, Molodogvardeyskaya Street 244, 443100 Samara, Russia;1. Marine Research Institute, Department of Biological Sciences, University of Cape Town, Private Bag X3, Rondebosch, 7701 Cape Town, South Africa;2. Marine Research Institute, Department of Biological Sciences, University of Cape Town, Private Bag X3, Rondebosch, 7701 Cape Town, South Africa |
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| Abstract: | This challenge study demonstrates that Listeria monocytogenes does not grow in Gouda cheese: during the first 8 weeks of ripening no growth was observed and between 8 and 52 weeks viable numbers declined significantly in a well-established Gouda microcheese system. Cheese milk was artificially contaminated just prior to addition of the starter culture. Three individual L. monocytogenes strains were used, including strains originating from cheese, a cheese plant environment and a reference strain. During curd formation, viable numbers of L. monocytogenes increased by 0.5 log cfu g?1, resulting from entrapment in the curd. No growth was observed during the first 8 weeks of ripening. A significant decline in the viable numbers of L. monocytogenes was observed in Gouda cheese that was ripened for longer than 8 weeks. Two factors that could possibly control the fate of L. monocytogenes in Gouda cheese were lactic acid and water activity. |
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