Survival of Listeria monocytogenes during manufacture, ripening and storage of soft lactic cheese made from raw goat milk

被引：48

作者：

Morgan, F

Bonnin, V

Mallereau, MP

Perrin, G

机构：

[1] Inst Tech Prod Laitiers Caprins, F-17000 Surgeres, France

[2] AFSSA Site Niort, Lab Etud Rech Caprines, F-79012 Niort, France

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2001年 / 64卷 / 1-2期

关键词：

Listeria monocytogenes; soft lactic cheese; goat milk;

D O I：

10.1016/S0168-1605(00)00452-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soft lactic cheeses were manufactured with raw goat milk inoculated with Listeria monocytogenes. The physico-chemical and microbiological characteristics of curds and cheeses were determined after each processing step as well as during ripening and refrigerated storage. The fate of Listeria monocytogenes was evaluated by enumeration on PALCAM agar acid by a qualitative detection after a double selective enrichment procedure. The results showed that the physico-chemical and microbiological characteristics of lactic cheeses caused a decrease of Listeria monocytogenes counts. However, this decrease did not lead to the complete disappearance of the pathogen and Listeria monocytogenes was able to survive in soft lactic cheeses made with raw goat milk (C) 2001 Elsevier Science B.V. All rights reserved.

引用

页码：217 / 221

页数：5

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