Prevalence and survival of Listeria monocytogenes in various types of cheese - A review

[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

El-Hajjaji, Soundous

Niyonzima, Eugène

Daube, Georges ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires

Sindic, Marianne ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes

Language :

English

Title :

Prevalence and survival of Listeria monocytogenes in various types of cheese - A review

Alternative titles :

[fr] Occurrence et survie de Listeria monocytogenes au sein de divers types de fromage - Une review

Publication date :

12 August 2018

Journal title :

International Journal of Dairy Technology

ISSN :

1364-727X

eISSN :

1471-0307

Publisher :

Wiley, United States

Volume :

Issue :

Pages :

825-843

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12552

Available on ORBi :

since 16 September 2018

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