Modelling Listeria survivability in cheese

Assess the microbial safety of your cheese through our lactic acid calculation model

Listeria monocytogenes is one of the main pathogens associated with cheese. Undissociated lactic acid has been shown to play a major role in inhibiting growth of L. monocytogenes, and can be used as an indicator for microbial safety of your cheese. Use the model below to evaluate the microbial safety of your cheese product. The model calculates the amount of undissociated lactic acid against the cut-off value for inhibition of L. monocytogenes. The outcome states if your cheese is inherently safe or not, based only on its lactic acid content.

Further evaluation of cheese safety

Do you have an indication that L. monocytogenes may not be properly inhibited by lactic acid in your cheese product? NIZO offers a fast and efficient modelling service that quantifies the growth of Listeria in your cheese, taking into account both the properties of the product and the storage and distribution conditions. The output offers direct insights in risk of Listeria growth in your cheese product.

For additional support and custom-designed analysis, NIZO offers further support on your current and future food safety management challenges; from consultancy by our microbial safety experts to high throughput screening and dedicated challenge testing.

Contact NIZO in case your cheese is not safe.

  • Undissociated Lactic acid (mmol/L):
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