ArticleApplied and environmental microbiology2009
Differential Listeria monocytogenes strain survival and growth in Katiki, a traditional Greek soft cheese, at different storage temperatures.
Article in Applied and environmental microbiology, 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- The type of food influences the behaviour of Listeria monocytogenes in a food-gastrointestinal-infection model.NPJ science of food · 2025Article
- From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models.Foods (Basel, Switzerland) · 2021Review
- Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control ofMaterials (Basel, Switzerland) · 2019Article
- Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of IndigenousMicroorganisms · 2019Article
- Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food and In Vitro.Applied and environmental microbiology · 2016Article
- Differential biofilm formation and chemical disinfection resistance of sessile cells of Listeria monocytogenes strains under monospecies and dual-species (with Salmonella enterica) conditions.Applied and environmental microbiology · 2012Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Katiki Domokou is a traditional Greek cheese, which has received the Protected Designation of Origin recognition since 1994. Its microfloras have not been studied although its structure and composition may enable (or even favor) the survival and growth of several pathogens, including Listeria monocytogenes. The persistence of L. monocytogenes during storage at different temperatures has been the subject of many studies since temperature abuse of food products is often encountered. In the present study, five strains of L. monocytogenes were aseptically inoculated individually and as a cocktail in Katiki Domokou cheese, which was then stored at 5, 10, 15, and 20 degrees C. Pulsed-field gel electrophoresis was used to monitor strain evolution or persistence during storage at different temperatures in the case of the cocktail inoculum. The results suggested that strain survival of L. monocytogenes was temperature dependent since different strains predominated at different temperatures. Such information is of great importance in risk assessment studies, which typically consider only the presence or absence of the pathogen.
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