Psychrotrophic Growth and Thermal Inactivation of Listeria monocytogenes as a Function of Milk Composition

Abstract

Listeria monocytogenes strains 19111, 19113, 19115, F5027 and F5069 were grown in 11% nonfat milk solids, skim milk and whole milk at 4, 10, 22, and 37°C to determine the influence of temperature and milk composition on growth and thermal resistance. Milk composition affected cellular growth. The psychrotrophic growth of L. monocytogenes serotype 4b strains was enhanced in whole milk when compared to skim milk or 11% NFMS. This enhancement of psychrotrophic growth was not observed for serotype 1 or 3 strains. The stimulatory effect of whole milk on serotype 4b L. monocytogenes strains was most dramatic at 10°C where cells increased from 7.9 × 10° to 5.8 × 106 CFU/ml within 48 h. Milk composition did not affect the thermal resistance of L. monocytogenes. All strains used in this study had a D62.7°C value of 1.0 min or less, therefore, pasteurization as defined by current FDA guidelines should eliminate this organism from raw milk with a large margin of safety. Post-pasteurization contamination of dairy products with L. monocytogenes must be eliminated since the psychrotrophic nature of this organism ensures survival and proliferation during refrigerated storage.