Challenge test assessing growth potential of Listeria monocytogenes in Eldost
The demand for Cypriot Halloumi on the Swedish market has increased. However, more consumers request a similar product with origin from Sweden. This is the reason behind the launch of the Swedish Eldost, a cheese similar to Halloumi but produced in Sweden, from Swedish milk and in an artisanal manne...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
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SLU/Department of Molecular Sciences
2020
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| Materias: |
| Sumario: | The demand for Cypriot Halloumi on the Swedish market has increased. However, more consumers request a similar product with origin from Sweden. This is the reason behind the launch of the Swedish Eldost, a cheese similar to Halloumi but produced in Sweden, from Swedish milk and in an artisanal manner.
Listeria monocytogenes is a pathogenic bacterium that poses a risk in Ready to eat (RTE) products. Since cheese is categorized as an RTE product L. monocytogenes may be of concern. In order to be compliant with current legislation, knowledge about the potential of the products to support or suppress growth of the pathogen is of importance. This study aims to assess the growth potential of L. monocytogenes in Eldost.
The study is conducted using a challenge test assessing the growth potential (δ) of four strains of L. monocytogenes which were artificially inoculated in samples of Eldost. The inoculated samples were stored for a total of 60 days and the growth was monitored at start and end of the test. Three batches were tested in total; every batch was tested for pre-existing L. monocytogenes at start and end.
No pre-existing L. monocytogenes could be found in non-inoculated samples in any of the batches at day 0 and day 60. The results from the inoculated samples indicate that Eldost is able to support growth of L. monocytogenes. The growth potential obtained demonstrated that to be compliant with the stated criteria in the law, a zero prevalence of L. monocytogenes in 25 grams of Eldost when leaving the manufacturer is required. |
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