Survival and acid resistance of Listeria innocua in Feta cheese and yogurt, in the presence or absence of fungi

dc.contributor.author	Belessi, C-IA	en
dc.contributor.author	Papanikolaou, S	en
dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Skandamis, PN	en
dc.date.accessioned	2014-06-06T06:48:42Z
dc.date.available	2014-06-06T06:48:42Z
dc.date.issued	2008	en
dc.identifier.issn	0362028X	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4241
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-41849121894&partnerID=40&md5=f520c215e8f6f3cc2625689e8d71080e	en
dc.subject.other	yoghurt	en
dc.subject.other	article	en
dc.subject.other	bacterial count	en
dc.subject.other	cheese	en
dc.subject.other	coculture	en
dc.subject.other	food contamination	en
dc.subject.other	food control	en
dc.subject.other	fungus	en
dc.subject.other	growth, development and aging	en
dc.subject.other	human	en
dc.subject.other	Listeria	en
dc.subject.other	microbiology	en
dc.subject.other	pH	en
dc.subject.other	physiology	en
dc.subject.other	safety	en
dc.subject.other	temperature	en
dc.subject.other	Cheese	en
dc.subject.other	Coculture Techniques	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Consumer Product Safety	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Fungi	en
dc.subject.other	Humans	en
dc.subject.other	Hydrogen-Ion Concentration	en
dc.subject.other	Listeria	en
dc.subject.other	Temperature	en
dc.subject.other	Yogurt	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Fungi	en
dc.subject.other	Listeria	en
dc.subject.other	Listeria innocua	en
dc.title	Survival and acid resistance of Listeria innocua in Feta cheese and yogurt, in the presence or absence of fungi	en
heal.type	journalArticle	en
heal.publicationDate	2008	en
heal.abstract	The objective of the study was to assess the survival of Listeria innocua, alone or coinoculated with fungal isolates, during storage of Feta cheese (pH 4.43 to 4.56) and yogurt (pH 4.01 to 4.27) at 3 to 15°C. The acid resistance of the bacterium during subsequent exposure to pH 2.5 for 3 h was also evaluated in samples stored at 3 and 10°C. In Feta cheese, L. innocua survived better than it did in yogurt at all temperatures. At 5, 10, and 15°C, the pH of cheese increased due to fungal growth, and this enhanced the survival of L. innocua more than during storage at 3°C. Moreover, during storage of Feta cheese, L. innocua was capable of surviving the subsequent exposure for 3 h in broth of pH 2.5, in contrast to cultures not inoculated in the product (control cultures; 24 h at 30°C in broth). In yogurt, L. innocua reduced more than 5 log within 15 days of storage at 5, 10, and 15°C, whereas extended survival was observed at 3°C until day 22, with total reduction of approximately 4.5 log. In contrast to what was observed in Feta cheese, surviving populations of L. innocua in yogurt were eliminated after subsequent exposure for 3 h to pH 2.5. The findings indicate that growth of fungi on the surface of Feta cheese and yogurt may compromise the safety of these products by enhancing survival of the bacterium. Particularly, when fungi increase the pH of Feta cheese, L. innocua demonstrates better survival and prolonged storage may raise concerns for the development of acid-resistant Listeria populations. Copyright ©, International Association for Food Protection.	en
heal.journalName	Journal of Food Protection	en
dc.identifier.issue	4	en
dc.identifier.volume	71	en
dc.identifier.spage	742	en
dc.identifier.epage	749	en