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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New food developments (e.g. sustainability, protein transition, etc.) drive the need for new approaches without affecting food safety. As food safety is the license to produce, NIZO offers solutions to maintain your image and brand by understanding and analysing results. Download here the webinar slides of: Ensuring Microbiological Quality and Safety of B2B and Finished Products.