Challenge Test for Assessing the Growth Potential of Listeria Monocytogenes in Greek Soft Cheese (Anthotyros)
2022
Ntina Vasileiadi | Angeliki Lappa | Christos Koukouvinos | Theofania Tsironi | Georgia Mandilara
Foodborne listeriosis is one of the most serious and severe foodborne diseases, with a high mortality rate worldwide. <i>Listeria monocytogenes’ (Lm)</i> ability to survive under a diversity of conditions makes it a threat for food safety. Soft and semisoft cheeses are common RTE foods that support survival and growth of <i>Lm</i> due to their high moisture content and favorable pH. The aim of the present study was to assess, after artificial inoculation, the growth potential (Δ) of <i>Lm</i> in vacuum packed RTE soft Greek Anthotyros cheese. Growth potential of <i>Lm</i> was determined according to the new version of “EURL <i>Lm</i> Technical Guidance Document on challenge tests and durability studies for assessing shelf life of ready-to-eat foods related to <i>Lm</i>”. The results of our study revealed that the growth potential of <i>Lm</i> was (Δ) = 4.93 log<sub>10</sub> CFU/g, indicating that the specific soft cheese “anthotyros” is a “Ready to eat food able to support growth of <i>Lm</i> and classified in food safety category 1.2 in the (EC) Regulation 2073/2005”. That means that the food business operator (FBO) must comply with the criteria that define that the bacterium must not be detected in 25 g (<i>n</i> = 5, c = 0) at the time of leaving the production plant. Through this study, we try to highlight the need for FBO to conduct relevant research to ensure that the ready-to-eat products which they produce, during their shelf life, do not support the growth of <i>Lm</i>.
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