Survival of Listeria innocua in Minas Traditional Serro cheese during ripening

dc.creatorCarvalho, Antônio Fernandes de
dc.creatorPires, Ana Clarissa dos Santos
dc.creatorPinto, Maximiliano Soares
dc.creatorPaula, Junio Cesar Jacinto de
dc.creatorSobral, Denise
dc.creatorMagalhães, Fernando Antônio Resplande
dc.date2018-11-09T19:50:38Z
dc.date2018-11-09T19:50:38Z
dc.date2009-12
dc.date.accessioned2023-09-27T21:08:08Z
dc.date.available2023-09-27T21:08:08Z
dc.identifier0956-7135
dc.identifierhttps://doi.org/10.1016/j.foodcont.2009.02.007
dc.identifierhttp://www.locus.ufv.br/handle/123456789/22523
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8955238
dc.descriptionCheese produced with raw milk can be a risk to consumer health. It is known that lactic acid bacteria present in raw milk and in natural starters can produce antimicrobial compounds against some foodborne bacteria. This work aimed to evaluate the survival of Listeria innocua in Minas Traditional Serro cheese during cheese ripening. The cheeses were inoculated with 101, 102 or 103 CFU mL−1 of the bacterium and were analyzed for 60 days of ripening at 30 °C. It was observed that the time and the dose of bacteria inoculated affected (p < 0.05) the survival of L. innocua. Even when the lowest dose was inoculated, at the end of the 60 days, approximately 102 CFU mL−1 of L. innocua was detected in the cheese. The lactic acid bacteria present in the milk and in the natural starter were not sufficient to guarantee the absence of L. innocua in Minas Traditional Serro cheese even after 60 days of storage, as is required by Brazilian legislation.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFood Control
dc.relationVolume 20, Issue 12, Pages 1167- 1170, December 2009
dc.rights2009 Elsevier Ltd. All rights reserved.
dc.subjectMinas Traditional Serro cheese
dc.subjectListeria innocua
dc.subjectLactic acid bacteria
dc.titleSurvival of Listeria innocua in Minas Traditional Serro cheese during ripening
dc.typeArtigo


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