Survival of Listeria monocytogenes during manufacture, ripening and storage of soft lactic cheese made from raw goat milk

Soft lactic cheeses were manufactured with raw goat milk inoculated with Li steria monocytogenes. The physico-chemical and microbiological characterist ics of curds and cheeses were determined after each processing step as well as during ripening and refrigerated storage. The fate of Listeria monocyto genes was evaluated by enumeration on PALCAM agar acid by a qualitative det ection after a double selective enrichment procedure. The results showed th at the physico-chemical and microbiological characteristics of lactic chees es caused a decrease of Listeria monocytogenes counts. However, this decrea se did not lead to the complete disappearance of the pathogen and Listeria monocytogenes was able to survive in soft lactic cheeses made with raw goat milk (C) 2001 Elsevier Science B.V. All rights reserved.