Is Butter a Product at Risk Regarding Listeria monocytogenes? - A Review

[en] This review gathers information on the occurrence and survival of Listeria monocytogenes in butter. Whether it is the cattle, the equipment or the barn environment, dairy farms represent a big reservoir of L. monocytogenes. Processing environments can also be a source of contamination. Yet, the level of contamination of butter by the pathogen is low. The growth potential of L. monocytogenes in butter is also reduced due to various factors. Among other parameters, the influence of pH and water droplets size and distribution on the behavior of the pathogen is discussed.

Disciplines :

Food science

Author, co-author :

El-Hajjaji, Soundous ; Université de Liège - ULiège > Terra

Gerard, Amaury ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes

Sindic, Marianne ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes

Language :

English

Title :

Is Butter a Product at Risk Regarding Listeria monocytogenes? - A Review

Publication date :

2020

Journal title :

Food Reviews International

ISSN :

8755-9129

eISSN :

1525-6103

Publisher :

Marcel Dekker, New York, United States - New York

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 14 October 2020

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