The spatial distribution of the survival and growth of Listeria monocytogenes during manufacturing and ripening of Camembert cheese was studied. All cheeses were artificially inoculated with L. monocytogenes and ripened in three stages: room temperature (∼20C) and relative humidity (RH) of 60% for 36 h, 13C and RH of 93% for 2 weeks, and 7C and RH of 85% for 3 weeks. During ripening, different locations were analyzed for population of L. monocytogenes. The data were collected on days 1, 5, 10, 15, 20, 25, 30 and 35 of ripening. Results showed that the population of L. monocytogenes on day 1 was 6.06 log10 cfu/g, which was 1.96 log10 cfu/g increasing over the initial inoculation of 4.08 log10 cfu/g. For the subsequent 20 days, the L. monocytogenes population declined to 5.33 log10 cfu/g. Thereafter, the L. monocytogenes population increased to 6.07 log10 cfu/g on day 35 of ripening. Generally, the growth of L. monocytogenes is faster in locations near the surface than in the center. There were no significant differences between batches and sections of cheese, whereas the ripening time and locations had a significant effect on the survival and growth of L. monocytogenes. The survival and growth data for L. monocytogenes during ripening of Camembert cheese can be used to develop dynamic predictive models for possible use in risk assessment and Hazard Analysis and Critical Control Point implementation.
All Science Journal Classification (ASJC) codes
- Food Science