Chiesa, Francesco

Civera, Tiziana

DI CICCIO, Pierluigi Aldo

Grassi, Maria Ausilia

Rubiola, Selene

English

Institutional Research Information System University of Turin

20 November 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Survival of Listeria monocytogenes in Food Residues on Packaging Materials for Dairy ProductsTerms of use:Open Access(Article begins on next page)Anyone can freely access the full text of works made available as "Open Access". Works made availableunder a Creative Commons license can be used according to the terms and conditions of said license. Useof all other works requires consent of the right holder (author or publisher) if not exempted from copyrightprotection by the applicable law.Availability:This is the author's manuscriptThis version is available http://hdl.handle.net/2318/1722292 since 2020-01-10T10:47:52Z     "Survival of Listeria monocytogenes in Food Residues on Packaging Materials for Dairy Products"  Pierluigi Di Ciccio, Francesco Chiesa, Ausilia Grassi, Selene Rubiola, Tiziana Civera  Dipartimento di Scienze Veterinarie, University of Turin, Largo P. Braccini 2, Grugliasco, TO 10095, Italy   L. monocytogenes (L.m) is known for causing foodborne infections often associated with a high mortality rate. Survival under adverse conditions of  L.m for extended periods of time has been largely reported. L.m contamination in dairy products may be transferred on packaging materials which could then potentially serve as source of cross-contamination in the home.  The purpose was to quantify the survival of  L.m on packaging materials soiled with cheese purge and stored at different temperatures. Three materials, used for packaging of dairy products, with different physico-chemical properties: poly-coated materials (polythene/parchment paper - A; polythene/polyamide - B) and parchment paper - C were selected. Each material (5x5 cm) was inoculated  with a 5-strain mixture of L.m (2.5 log CFU/cm2) of dairy origin suspended in a non sterile-homogenate, simulating cheese purge . Samples were stored for up to 56 days at 4°C, 12 and 37°C, and periodically analyzed for L.m and total bacterial populations. Three samples were analyzed at each sampling point. Survival of L.m varied among packaging materials as well as at different storage temperatures. Counts decreased on all materials stored at 37°C and reached non-detectable levels on B by day 4 and on A and C by day 7.  Initial levels (2.5 log CFU/cm2) of L.m increased to 3 log CFU/cm2  within 4 days of storage at 12°C on A and C. After 56 days at 4 and 12 °C, L.m was recovered from all the tested materials, with counts ranging from 1.64 log CFU/cm2  (B) to 3.24 log CFU/cm2 (C) and from 0.4 log CFU/cm2 (B) to 3.68 log CFU/cm2 (C), respectively. Survival of L.m on packaging materials raises concern because consumers may not expect pathogen contamination on the package and could consequently do nothing to prevent cross-contamination in the home environment.          

Survival of Listeria monocytogenes in Food Residues on Packaging Materials for Dairy Products

https://iris.unito.it/bitstream/2318/1722292/1/Abstract.pdf

Survival of Listeria monocytogenes in Food Residues on Packaging Materials for Dairy Products

Abstract

Similar works

Full text

Available Versions

Institutional Research Information System University of Turin