A five‐strain cocktail of Listeria monocytogenes (104 cfu/mL) was inoculated onto individual vacuum‐packaged slices (ca. 50 g each) of a commercial, Hispanic‐style cheese, that being Queso Blanco. Growth was determined at appropriate intervals during storage at 5, 10, 15, 20 and 25C. In general, as the incubation temperature increased, a shorter lag phase duration (LPD) and a faster growth rate (GR) were observed. The LPD values at 5, 10, 15, 20 and 25C were 65.3, 19.9, 2.1, 8.4 and 11.4 h, respectively. The GR values were 0.011, 0.036, 0.061, 0.090 and 0.099 log cfu/h at 5, 10, 15, 20 and 25C, respectively. There were no statistical differences in LPD at 10, 15, 20 and 25C. However, the LPD during growth at 5C was statistically (P ≤ 0.05) longer than at all other temperatures. The GR values at 20 and 25C were not significantly different from each other, whereas the GR values at 5, 10 and 15C were significantly different from each other as well as from the GR at 20 and 25C (P ≤ 0.05). The maximum population density (MPD) showed relatively little variation over the range of storage temperatures tested, with an average of 8.38 log cfu/g (SD = 0.33). The results of this study indicate that not even the lowest trial temperature of 5C prevented growth over time of the inoculated L. monocytogenes on this sliced product, and that proper storage and handling procedures are required to prevent the bacterium from contaminating the product and/or to control its growth.
