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Controlling Listeria monocytogenes contamination in fresh goat milk cheeses: Dynamic modelling during storage

2025Journal article Restricted access
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datacite.subject.fosCiências Agrárias::Ciência Animal e dos Laticínios
datacite.subject.sdg15:Proteger a Vida Terrestre
datacite.subject.sdg02:Erradicar a Fome
dc.contributor.authorBonilla-Luque, Olga María
dc.contributor.authorPossas, Arícia
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorCadavez, Vasco
dc.contributor.authorEzzaky, Youssef
dc.contributor.authorHussein, Abdelraheem
dc.contributor.authorValero, Antonio
dc.date.accessioned2025-03-10T16:29:27Z
dc.date.available2025-03-10T16:29:27Z
dc.date.issued2025
dc.description.abstractPredictive models applied for artisanal fresh goat cheeses are invaluable tools for rapid decision-making in quality and safety management. Listeria monocytogenes is a common foodborne pathogen associated with recent safety alerts in ready-to-eat (RTE) products in Andalucia. Managing artisanal production variables, such as storage conditions and final product features (pH or water activity [aw]) might be crucial for controlling L. monocytogenes in these traditional products. This study evaluated the time-temperature dependence of L. monocytogenes during shelf-life of fresh goat milk cheese artisanally produced in Andalucía. The effect of storage temperature (4–25 ◦C) over 5–20 days was tested in lab-scale fresh goat milk cheeses initially inoculated with a three-strain cocktail of the pathogen (ca. 2–3 log cfu/g). The Huang (model A) and Baranyi (model B) models coupled with Ratkowsky were fitted to the collected growth data to describe the relationship between L. monocytogenes concentration, growth rate (μmax, log cfu/d), storage temperature, and time. The results highlighted the higher variability of growth data at 4 ◦C, the linear relationship between μmax and temperature, the inverse correlation between ymax (exceeding 5 log cfu/g at all the temperatures) and ΔY (with a maximum of 4.386 and minimum of 2.461, at 4 and 25 ◦C, respectively) and a faster decrease of pH at higher temperatures. Model validity, assessed through goodness-of-fit and both internal and external validations (under both isothermal temperatures and a dynamic temperature workflow simulating real production scenario), revealed good model adjustment to L. monocytogenes growth in artisanal commercial cheeses, after determining a correction factor of 1.806 and 1.856, for models A and B, respectively. Predictions indicated that an initially contaminated artisanal fresh goat milk cheese would not meet regulatory limits after 4 days under refrigeration conditions (4 ◦C), aerobic conditions, or opened packaging. These results highlight the potential public health risk of artisanal fresh goat milk cheeses related to L. monocytogenes transmission if manufacturing and storage conditions are not well controlled, emphasizing the need for stringent microbial control efforts and mitigation measures.por
dc.description.sponsorshipThe authors are grateful to EU PRIMA program and the International Joint Programming (Project Reference PCI2019-103453) R&D Projects 2019 from the Spanish Ministry of Science and Innovation (Plan Estatal de Investigación Científica y Técnica y de Innovación 2017–2020: State R&D Program Oriented to the Challenges of the Society) for funding the ArtiSaneFood project (PRIMA/0001/2018).
dc.identifier.citationBonilla-Luque, Olga María; Possas, Arícia; Gonzales-Barron, Úrsula; Cadavez, Vasco; Ezzaky, Youssef; Hussein, Abdelraheem; Valero, Antonio (2025). Controlling Listeria monocytogenes contamination in fresh goat milk cheeses: dynamic modelling during storage. Food Control. ISSN 0956-7135. 174, p. 1-12
dc.identifier.doi10.1016/j.foodcont.2025.111194
dc.identifier.isbn0956-7135
dc.identifier.urihttp://hdl.handle.net/10198/34350
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier BV
dc.relationInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.relation.ispartofFood Control
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectListeriosis
dc.subjectShelf-life
dc.subjectArtisanal production
dc.subjectChallenge test
dc.subjectModel validation
dc.titleControlling Listeria monocytogenes contamination in fresh goat milk cheeses: Dynamic modelling during storage
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT
oaire.citation.endPage12
oaire.citation.startPage1
oaire.citation.volume174
oaire.fundingStream3599-PPCDT
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameGonzales-Barron
person.familyNameCadavez
person.givenNameUrsula
person.givenNameVasco
person.identifierR-000-HDG
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication.latestForDiscovery17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isProjectOfPublication75b223ba-4ae7-45dc-a445-c3acb8c8950e
relation.isProjectOfPublication.latestForDiscovery75b223ba-4ae7-45dc-a445-c3acb8c8950e

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