[en] Since the publication of Regulation (EC) N°2073/2005, ready-to-eat (RTE) food allowing the devel-opment of Listeria monocytogenes, including cheese, has to be free of this pathogen in 25 g of pro-duct. This review was carried out to gather studies on the prevalence of the pathogen in varioustypes of cheese in Europe, while also including data from other continents. Given that Regulation(EC) N° 2073/2005 distinguishes cheeses allowing or not the survival of L. monocytogenes basedon the food’s pH and water activity (aw), the review also focuses on the determi nants of thisgrowth/no growth in the same types of cheese.
Disciplines :
Food science
Author, co-author :
Gerard, Amaury ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
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