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Listeria monocytogenes is a pathogenic bacterium which has been implicated in several foodborne illnesses. This microorganism grows into biofilms attached to the surfaces in food-processing plants, increasing its resistance to antimicrobial agents. The present work was realized to investigate the attachment of L. monocytogenes isolates to glass surfaces and to find a decontamination procedure to remove these bacteria in biofilms. Three-day biofilms were prepared by growing L. monocytogenes isolates from food plant environments on glass surfaces. Sixteen decontamination treatments at different pHs, temperatures, and times of exposure were tested against L. monocytogenes biofilms. The most efficient treatments were those applied at 63 degrees C. Combinations of decontamination treatments applied at 55 degrees C for 30 min provided different results according to the other factors used. In general, L. monocytogenes biofilms were found to be not very susceptible to high osmolarity (10.5% NaCl), and the interaction of sodium chloride and acid did not seem to have important effects in inactivating these bacteria (from a 1.3-to a 1.9-log-CFU/cm2 reduction). The combination of NaOH (pH 10.5; 100 mM) and acetic acid (pH 5.4; 76.7 mM) applied sequentially at 55 degrees C for even 5 min was shown to be the most effective treatment to remove L. monocytogenes from biofilms (at least a 4.5-to 5.0-log-CFU/cm2 decline).

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The effect of an added adjunct culture consisting of facultatively heterofermentative lactobacilli (FHL) on the volatile compounds and sensory characteristics of a Spanish ewes'-milk cheese was examined. Three cheese batches were prepared using a commercial starter, one from raw milk, another from pasteurized milk, and a third from pasteurized milk with an added culture of wild Lactobacillus. paracasei+Lb. plantarum. Analysis of the volatile compounds was carried out by the purge and trap method and gas chromatography with a mass spectrometer and disclosed a total of 86 compounds belonging to the chemical families hydrocarbons, fatty acids, esters, ketones, aldehydes, and alcohols. After ageing for 120 and 240 days, the cheese samples underwent sensory analysis by a panel of expert assessors. The attributes evaluated were characteristic odour and odour intensity and characteristic aroma and aroma intensity. Pasteurization of the milk had an effect on the formation of certain volatile compounds, adversely affecting the characteristic flavour of the cheese. Use of the adjunct culture in addition to the commercial starter improved the flavour of the cheese made from the pasteurized milk, which earned sensory scores similar to those awarded to the cheese made from the raw milk. Use of adjunct cultures consisting of indigenous FHL strains could help to conserve the traditional characteristics of Roncal cheese made from pasteurized milk, although some technical adjustments to the Regulations would be needed.