Journal
FOOD CONTROL
Volume 22, Issue 8, Pages 1357-1362Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2011.02.012
Keywords
Biofilm; Cheese; Listeria monocytogenes; Wooden shelves
Categories
Funding
- French Association de Coordination Technique pour l'Industrie Agro-alimentaire (ACTIA)
- Syndicat Interprofessionnel de Reblochon
- Arilait Recherches
- Comite National des Appellations d'Origine Laitieres (CNAOL)
- Entremont-Alliance
- Aerial
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The purpose of the present study was to characterize the development of Listeria monocytogenes on wooden shelves used for cheese ripening. The fate of two L monocytogenes strains was analysed over time as a function of the presence of a native biofilm, the farmhouse origin of cheeses, and the wooden shelves properties. In presence of a native microbial flora on the shelves, deposited populations of L monocytogenes remained stable or even decreased by up to 2 log(10)(CFU/cm(2)) after 12 days of incubation at 15 degrees C in all tested conditions. By contrast, L monocytogenes populations increased by up to 4 log(10)(CFU/cm(2)) when the resident biofilm was thermally inactivated, suggesting a microbial origin of the observed inhibitory effect. All together, our results suggest that the biocontrol of pathogens multiplication on wooden shelves by resident biofilms should be considered for the microbiological safety of traditional ripened cheeses. (C) 2011 Elsevier Ltd. All rights reserved.
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