Predicting full inhibition of Listeria monocytogenes in cheese
During the Annual Meeting of the International Association for Food Protection (IAFP), Marjon Wells-Bennik, PhD, Principal Scientist Food Safety at NIZO, will present a model to establish if different cheese types can support growth of Listeria monocytogenes. This is important because different microbiological criteria apply for Listeria monocytogenes in ready-to-eat foods that are either able or unable to support the growth of this pathogen. The results of this study show the importance of undissociated lactic acid, temperature, pH and aw for full inhibition of Listeria monocytogenes in cheese. Marjon will present on 28 October (4.45 pm CET; 11.45 am EDT – T15-08, Technical Session 15).
This work was performed as part of Ellen Wemmenhove’s PhD thesis based on her work performed at NIZO in collaboration with Prof. Marcel Zwietering at Wageningen University.
International Association for Food Protection
Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe. Held in various locations throughout North America, this meeting has grown over the years to become the leading food safety conference worldwide.