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Survival of Listeria Monocytogenes in Cheese Made of Unpasteurized Goat Milk

Överlevnaden av Listeria monocytogenes i ost tillverkad av opastöriserad getmjölk

Acta Veterinaria Scandinavica volume 29, pages 165–172 (1988)Cite this article

Abstract

Food-born infections with Listeria monocytogenes have been reported during recent years, cheese being mentioned as one of the foods responsible. A classical opinion is that cheese represents a very inhospitable environment for pathogens due to antagonism by the starter culture of lactic-acid-producing organisms. In order to study the survival of L. monocytogenes in goat cheese, cheeses were made with the addition of L. monocytogenes cultures. The maximum survival time for L. monocytogenes was 18 weeks in two of the cheeses. It is concluded that L. monocytogenes has the ability to survive in semi-soft cheese made of unpasteurized goat milk during normal curing (2–3 months).

Sammanfattning

Under senare år har ett antal livsmedelsburna infektioner orsakande av Listeria monocytogenes rapporterats. Vid ett par av dessa har ost misstänkts vara det orsakade livsmedlet. Ost har av hävd ansetts utgöra en ogästvänlig miljö för patogena mikroorganismer p g a antagonistisk verkan från syrakulturerna.

Avsikten med föreliggande arbete var att studera överlevnaden av L. monocytogenes i ost tillverkad av opastöriserad getmjölk. L. monocytogenes ympades i mjölken och osten tillverkades sedan på sedvanligt sätt. Som längst kunde L. monocytogenes påvisas i 18 veckor i två av ostarna.

L. monocytogenes kan således finnas kvar efter den normala mognadstiden (2–3 månader).

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  1. The Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, P. O. Box 7009, S-750 07, Uppsala, Sweden

    Wilhelm Tham

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Tham, W. Survival of Listeria Monocytogenes in Cheese Made of Unpasteurized Goat Milk. Acta Vet Scand 29, 165–172 (1988). https://doi.org/10.1186/BF03548367

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Acta Veterinaria Scandinavica

ISSN: 1751-0147