Survival of Listeria monocytogenes During the Manufacture and Ripening of Trappist Cheese.

Trappist cheese constitutes more than one-third of the semisoft cheese production in Yugoslavia. The ability of Listeria monocytogenes to survive the Trappist cheese-making process and persist during 90 d of ripening and storage was examined. Trappist cheese was manufactured from pasteurized milk (trials A, B, C) and from whey (trials D and E) inoculated with L.

Heat resistance of Listeria monocytogenes in naturally infected and inoculated cow's milk.

A two phase slug flow tubular heat exchanger was used for the thermal inactivation of Listeria monocytogenes in natural infected milk from seven cows. L. monocytogenes serotype 4b inoculated UHT sterilized milk was monitored in a parallel study.

Comparison of allergenic skin test with serological and bacteriological examinations of cattle for Listeria monocytogenes.

Five herds, each containing 200 to 300 cows, were surveyed for listeriosis. Since listeriosis is predominantly linked to reproductive diseases in the surveyed area, suspected cows were first selected according to the records on their previous reproductive disorders such as abortion, endometritis and sterility. By simultaneous serological, bacteriological and skin allergenic testing 40 cows suffering from listeriosis were detected.