Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese

The ability of Listeria monocytogenes to survive during the manufacture of water buffalo Mozzarella and to grow during its shelf life was evaluated. A wild-type and a reference strain were used to contaminate raw milk. The viable count of the reference strain ATCC 9525 dropped after the stretching process, and in the cheese, it fell to below 100cfu/g. When the wild-type strain was used, however, stretching did not appear to have any effect on the pathogen. The artificially contaminated cheeses were stored, for eleven days, at 4, 20 and 30 degrees C. Pathogen populations increased at 20 (approximate to 2.60log cfu/g) and 30 degrees C (approximate to 1.95log cfu/g).