Supervivencia de listeria monocytogenes en queso bajo diferentes condiciones de almacenamiento

  1. Gonzalez García, Patricia 1
  2. Valero Díaz, Antonio 2
  3. Hernández Pérez, Marta 1
  4. Cesare, Alessandra de 3
  5. Manfreda, Gerardo 3
  6. Rovira Carballido, Jordi 4
  7. Rodríguez Lázaro, David 4
  1. 1 Instituto Tecnológico Agrario de Castilla y León
    info

    Instituto Tecnológico Agrario de Castilla y León

    León, España

    ROR https://ror.org/01f7a6m90

  2. 2 Universidad de Córdoba
    info

    Universidad de Córdoba

    Córdoba, España

    ROR https://ror.org/05yc77b46

  3. 3 University of Bologna
    info

    University of Bologna

    Bolonia, Italia

    ROR https://ror.org/01111rn36

  4. 4 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

Livre:
II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015
  1. Sarabia Peinador, Luis Antonio (dir.)
  2. Iglesias Río, Miguel Ángel (coord.)

Éditorial: Servicio de Publicaciones e Imagen Institucional ; Universidad de Burgos

ISBN: 84-16283-16-8 978-84-16283-18-7 84-16283-18-4

Année de publication: 2015

Pages: 603-616

Congreso: Jornadas de Doctorandos de la Universidad de Burgos (2. 2015. Burgos)

Type: Communication dans un congrès

Résumé

Raw sheep milk cured cheese is catalogued as ready-to-eat since it is not submitted to any further treatment before consumption. Thus, foodborne pathogens such as Listeria monocytogenes can represent a health concern for susceptible consumers. The tolerance of this bacterium to cold and its ability to grow at refrigerator temperatures is one of the main security problems for the food industry. This study was aimed at evaluating the survival of L. monocytogenes on raw sheep milk cured cheese under different storage temperatures. Shoulder and Weibull type models were fitted to data observed in order to estimate kinetic parameters. The Arrhenius relationship was further used to predict the impact of temperature on L. monocytogenes behavior during storage at 4, 12 and 22° C. Additionally, growth of lactic acid bacteria (LAB) as a representative group of the indigenous microbiota was evaluated. Results obtained indicated that the time to eradication (time when absence of L.monocytogenes in the analyzed samples was observed) was 114, 104, and 77 days for cheese samples stored at 4, 12 and 22°C, respectively. The LAB population showed an increase at 12 and 22 °C during storage. However, an increase of 1 log CFU/g was observed during the first 2 weeks irrespectively of the storage temperature. The Shoulder model indicated a good fit to observed data. Likewise, the Arrhenius relationship explained sufficiently the dependency of temperature on L. monocytogenes behavior. This study demonstrated that cheese storage at ambient temperatures could lead to the preservation of its quality properties as well as its safety against L. monocytogenes.