Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure

Tomás López-Pedemonte, Artur Roig-Sagués, Silvia De Lamo, Manuela Hernández-Herrero, Buenaventura Guamis

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37 Citations (Scopus)

Abstract

Inactivation of Listeria monocytogenes (strains NCTC 11994 and Scott A) was evaluated in model cheeses submitted to 10 min HHP treatments of 300, 400 or 500 MPa at 5 or 20 °C. Counts were measured immediately after high hydrostatic pressure (HHP) treatment (day 1) and after 2, 15 and 30 days of storage at 8 °C. Both strains behaved significantly different after 400 and 500 MPa, being NCTC 11994 more sensitive. Scarce differences were found among final values at both HHP treatment temperatures. Initial reductions (log cfu/g) for 400 MPa at 20 °C were 2.9±0.2 for strain NCTC 11994 and 1.5±0.2 for Scott A. They reached after 30-day storage 5.3±0.2 and 4.6±0.4 log cfu/g for NCTC 11994 and Scott A, respectively. For 500 MPa treatments, day-1 reductions of both strains were around 5-log cfu/g, and counts fell below quantification limit after 30 days. Injured cells (around 0.8-log cfu/g) were mostly observed in 400 MPa treated samples on days 1 and 2. Starter cells suffered higher inactivation and injury. For 20 °C treatments, its final counts (log cfu/g) at 300, 400 and 500 MPa were: 8.5±0.2, 5.4±0.3 and 2.5±0.1, respectively. These figures evidence the HHP potential to improve safety of cheese products. © 2006 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)59-66
JournalFood Microbiology
Volume24
DOIs
Publication statusPublished - 1 Feb 2007

Keywords

  • Cheese
  • High pressure
  • Lactococcus
  • Listeria monocytogenes

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