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Int J Food Microbiol ; 321: 108541, 2020 May 16.
Artigo em Inglês | MEDLINE | ID: mdl-32044583

RESUMO

Butter is a complex matrix characterized by a high fat content. Existing publications on the behavior of Listeria monocytogenes in this type of food reported contrasted results. This study was performed to provide further information and data about raw milk butter's ability to support survival or growth of L. monocytogenes. Durability tests were performed on naturally contaminated samples of raw milk butter with various physico-chemical characteristics. At the end of shelf life, no growth of L. monocytogenes was observed in the studied butters, regardless of their physico-chemical characteristics (pH, aw, water dispersion index and salt concentration) and the initial level of contamination. The number of positive samples and the colony counts of L. monocytogenes were even decreased at the end of the storage period.


Assuntos
Manteiga/microbiologia , Microbiologia de Alimentos , Listeria monocytogenes/isolamento & purificação , Leite/microbiologia , Animais , Contagem de Colônia Microbiana , Concentração de Íons de Hidrogênio , Listeria monocytogenes/crescimento & desenvolvimento , Listeria monocytogenes/fisiologia , Viabilidade Microbiana , Leite/química , Sais/análise , Água/análise
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