During the Annual Meeting of the International Association for Food Protection (IAFP), Marjon Wells-Bennik, Principal Scientist Food Safety, presented a model to predict if different cheese types can support growth of Listeria monocytogenes.
It is important to assess whether ready-to-eat products are able or unable to support the growth of this pathogenic bacterium; before the food leaves the production facility different criteria for L. monocytogenes apply for the two categories. The predictive model shows a critical role for undissociated lactic acid for full inhibition of growth of Listeria monocytogenes in cheese.
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