Effect of commercial protective cultures and bacterial fermentates on Listeria monocytogenes growth in a refrigerated high-moisture model cheese

What is it about?

Listeriosis has been associated with the consumption of contaminated high-moisture, high-pH cheeses due to their ability to support growth of the pathogen during storage. Therefore, clean-label alternatives, such as adjunct bacterial cultures or fermentates were explored as strategies to inhibit growth. The inhibitory properties of protective cultures may require adjustments to manufacturing conditions to ensure they are metabolically active. The addition of certain label-friendly ingredients, such cultured milk, culture sugar, and/or vinegar will inhibit growth of Listeria monocytogenes, particularly when used in conjunction with pH control. These approaches can enhance safety of high-risk cheeses.

Featured Image