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Survivability of Listeria monocytogenes and Staphylococcus aureus in Cheddar cheese curds during post-processing storage at 25degC and 4degC

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Title: Survivability of Listeria monocytogenes and Staphylococcus aureus in Cheddar cheese curds during post-processing storage at 25degC and 4degC
Author: Mohan, Kalyani
Department: Department of Food Science
Program: Food Science
Advisor: Hill, Arthur
Abstract: Cheddar cheese curds are permitted to be sold at room temperature for up to 24 h after manufacturing. However, there is a trend to sell cheese curds at farmers markets, convenience stores and gas stations at room temperature with uncertain temperature history. Therefore, an exposure assessment was conducted on fresh curds to determine survival and growth of selected pathogens post-manufacturing. This study monitored Listeria monocytogenes and Staphylococcus aureus populations on cheese curds stored at 25C and 4C for 14 days. Experimental data shows that both the pathogens survive during the duration of two weeks at both 25C and 4C without growing. These results support the practice of holding curd for up to 24 h at room temperature provided good hygiene practices are maintained in the cheese plant and in retail shops to prevent post-manufacturing contamination, as this can lead to the survival of the pathogens at 25C and 4C.
URI: http://hdl.handle.net/10214/18017
Date: 2020-05
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