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Growth of Listeria monocytogenes in Camembert and other soft cheeses at refrigeration temperatures

Published online by Cambridge University Press:  01 June 2009

Jonathan P. Back ,
Sarah A. Langford  and
Rohan G. Kroll
Jonathan P. Back
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Earley Gate, Whiteknights Road, Reading RG6 2EF, UK
Sarah A. Langford
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Earley Gate, Whiteknights Road, Reading RG6 2EF, UK
Rohan G. Kroll
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Earley Gate, Whiteknights Road, Reading RG6 2EF, UK
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Summary

Listeria monocytogenes survived and, under most conditions, multiplied when inoculated directly into the cheese milk of laboratory made Camembert cheeses. The rate and extent of growth was reduced at lower storage temperatures. Significantly higher rates of growth occurred at the surface compared with the centre of the cheeses, and these were probably associated with increased pH and proteolysis at the cheese surface due to the mould ripening process. Similar results were obtained with Camembert cheeses surface inoculated after manufacture. There was also temperature-dependent growth of List, monocytogenes on a range of inoculated commercially manufactured soft cheeses. Significant growth occurred in Cambazola, French and English Brie, blue and white Lymeswold, French Camembert and Brie with garlic. Little if any growth occurred in blue and white Stilton, Mycella, Chaume and full fat soft cheese with garlic and herbs at the temperatures examined.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 3 , August 1993 , pp. 421 - 429
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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