Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses.

ABSTRACT: Soft-ripened cheeses (SRCs) are at a higher risk for the growth of the foodborne pathogen Listeria monocytogenes due to favorable moisture content and pH compared to other cheeses. L. monocytogenes growth is not consistent across SRCs, however, and may be affected by physicochemical and/or microbiome characteristics of the cheeses. Therefore, the purpose of this study was to investigate how the physicochemical and microbiome profiles of SRCs may affect L. monocytogenes growth. Forty-three SRCs produced from raw (n = 12) or pasteurized (n = 31) milk were inoculated with L. monocytogenes (10³ CFU/g), and the pathogen growth was monitored over 12 days at 8°C. In parallel, the pH, water activity (a_w), microbial plate counts, and organic

SUBMITTER: Falardeau J 

PROVIDER: S-EPMC10132104 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature