Growth of Listeria monocytogenes in a model high-moisture cheese based on pH, moisture, and acid type

What is it about?

High-moisture, high-pH cheeses are known to support growth of Listeria if it were recontaminated after pasteurization. This paper identifies the critical concentrations and acid type that can inhibit growth during normal storage. This in turn, provide guidance to manufacturers to reformulate their products. Preventing pathogen growth can reduce the risk of listeriosis associated with this product.

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