Control of Listeria monocytogenes in raw-milk cheeses

Millet, Liliane; Saubusse, Marjorie; Didienne, Robert; Tessier, Laurent; Montel, Marie‐Christine

doi:10.1016/j.ijfoodmicro.2005.11.004

Cited by 73 publications

(70 citation statements)

References 29 publications

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“…The synthesis of inhibiting molecules by Lactococcus lactis (nisin) or by a multispecies cheeseripening consortium (pediocin) has also been implicated in the reduction in the Listeria population on stainless steel and cheese Loessner et al, 2003). Moreover, the pH and acid content, and specifically undissociated forms of acid, may be involved in the mechanism of L. monocytogenes inhibition in cheeses (Millet, Saubusse, Didienne, Tessier, & Montel, 2005). Finally, nutrient competition between micro-organisms has also been described as a mechanism inhibiting pathogen development.…”

Section: Discussionmentioning

confidence: 99%

Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

et al. 2011

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Section: Discussionmentioning

confidence: 99%

Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

et al. 2011

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“…Both vats of pasteurised milk were inoculated with L. monocytogenes strain SN167 (isolated from St-Nectaire cheese) at 5e10 CFU/25 ml of milk. Cheeses were manufactured according to uncooked pressed type cheese technology as described by Millet et al, 2006. The control and consortium cheeses were ripened in the same ripening chamber, whose temperature and relative humidity were automatically controlled (þ/À0.5 C for temperature and þ/À 1% for relative humidity). A 3-factor (2 levels) experimental design was applied to study the effect of anti-listerial consortium or its absence in the milk, ripening temperature T (9 and 13 C) and ripening Relative Humidity RH (93 and 97%) on the microbial, physicochemical and biochemical characteristics of the cheeses.…”

Section: Uncooked Pressed Cheese Manufacturing and Ripening Conditionsmentioning

confidence: 99%

“…An extensive literature is available on the antiListeria activities of individual strains (Garcia, Depaz, Gaya, Edna, & Nunez, 1997;O'Sullivan, Connor, Ross, & Hill, 2006;Motta & Brandelli, 2008) and complex microbial consortia in cheese core (Millet, Saubusse, Didienne, Tessier, & Montel, 2006;Saubusse, Millet, Delbes, Callon, & Montel, 2007) or rind (Gay & Amgar, 2005;Maoz, Mayr, & Sherer, 2003;Retureau, Callon, Didienne, Buchin, & Montel, 2010;Roth, Miesher Schwenninger, Hasler, Eugster-Meier, & Lacroix, 2010). Cheese ripening conditions -temperature, relative humidity and air velocity in the ripening chamber -greatly influence microbial growth and consequently the biochemical and sensorial characteristics of the cheese (Leclerq Perlat, Oumer, Bergere, Spinnler, & Corrieu, 1999;Picque et al 2009;Sihufe et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

Callon¹,

Picque²,

Corrieu³

et al. 2011

Food Control

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“…Naturally established cheese microflora were found to be more or less permissive for the growth of pathogenic or spoilage microorganisms [13,85,93,124]. The inhibitory activity was related to biodiversity and/or dynamics of the microflora because no antimicrobial activity was detected with pure cultures of the isolated strains.…”

Section: Barrier Effects Of Complex Cheese Microbiotamentioning

confidence: 99%

Recent developments in cheese cultures with protective and probiotic functionalities

Grattepanche

Miescher-Schwenninger

Meile

et al. 2008

Dairy Sci. Technol.

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-Microorganisms play essential roles in the manufacture and ripening of cheese, largely contributing to the development of organoleptic properties by their metabolism and varied enzymatic activities, and to microbiological safety through barrier effects of complex microflora and production of several low-molecular-weight antimicrobial compounds. Although extensive research has been done on bacteriocins of cheese bacteria for controlling pathogens in cheese, until now only few applications have emerged. The control of spoilage yeasts and moulds has been traditionally done by chemical additives, but the application of new antifungal protective cultures is very promising, especially for the cheese industry. It has also been recently shown that naturally established cheese microflora can efficiently prevent the growth of pathogenic or spoilage microorganisms. Cheese is also a very suitable but underused carrier for the delivery of probiotic bacteria, conferring health benefits on the host, with specific advantages compared with fermented milks and yoghurts such as high cell viability. This review addresses the latest developments in applications of protective cultures (with bacteriocin and antifungal activities) or microflora with barrier effects, and probiotic cultures for the production of high quality, safe and "healthy" cheese, as well as emphasizing some of the underlying challenges and possible solutions. Furthermore, new safety criteria for food cultures relating to the presence and transferability of antibiotic resistance genes are discussed. Résumé -Avancées des connaissances sur les cultures à activité protectrice et probiotique pour des applications fromagères.Les microorganismes jouent un rôle essentiel dans la prépara-tion et l'affinage des fromages en contribuant de façon importante au développement des propriétés organoleptiques par leur métabolisme et la grande variété de leurs activités enzymatiques, et à la sécurité microbiologique du produit à travers les effets barrières des microflores complexes et/ou la production de composés antimicrobiens de faibles poids moléculaires. De nombreux travaux de recherche ont été réalisés sur les bactériocines produites par des bactéries isolées de fromages pour contrôler le développement de microorganismes pathogènes. Cependant, très peu d'applications sont issues de ces travaux. Le développement des levures et moisissures nuisibles à la qualité des fromages est traditionnellement contrôlé par des additifs chimiques mais leur remplacement par des cultures protectrices antifongiques semble prometteur. Des études ont récemment rapporté le potentiel de flores naturellement établies sur des fromages pour le contrôle de flores pathogènes et de dégradation. Les fromages constituent également un vecteur adéquat, mais sous-exploité, pour les bactéries probiotiques conférant un bénéfice santé pour le consommateur. Les fromages permettent notamment de maintenir un meilleur taux de viabilité de ces bactéries comparativement à d'autres matrices telles que les yogh...

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Control of Listeria monocytogenes in raw-milk cheeses

Cited by 73 publications

References 29 publications

Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

Recent developments in cheese cultures with protective and probiotic functionalities

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