Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milk
Lait, 85 3 (2005) 153-170
Published online: 2005-04-26
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Combining microbiological and technological indicators into a qualitative score for optimizing raw milk refrigeration in cheesemaking
Niccolò Renoldi, Marilena Marino, Marco Lopriore, Anna Rossi, Giulia Di Filippo and Nadia InnocenteFood Control 187 112155 (2026)
https://doi.org/10.1016/j.foodcont.2026.112155
Camel milk microbiota: safety risks, natural antimicrobial defenses, and detection strategies
Fadwa El Kindoussy, Oumayma Boukria and Poliana Mendes DE SouzaInternational Dairy Journal 174 106501 (2026)
https://doi.org/10.1016/j.idairyj.2025.106501
Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality
Ahmad Rabbani, Mutamed Ayyash, Crystal D. C. D’Costa, Gang Chen, Yajun Xu and Afaf Kamal-EldinFoods 14 (8) 1342 (2025)
https://doi.org/10.3390/foods14081342
Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses
Justin Falardeau, Erkan Yildiz, Yifan Yan, Simone D. Castellarin, Siyun Wang and Johanna BjörkrothApplied and Environmental Microbiology 89 (4) (2023)
https://doi.org/10.1128/aem.02004-22
Potential applications of pulsed electric field in cheesemaking
Marie‐Claude Gentès, Annie Caron and Claude P ChampagneInternational Journal of Dairy Technology 75 (2) 270 (2022)
https://doi.org/10.1111/1471-0307.12854
The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses
Justin Falardeau, Aljoša Trmčić and Siyun WangComprehensive Reviews in Food Science and Food Safety 20 (4) 4019 (2021)
https://doi.org/10.1111/1541-4337.12768
Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses
Justine Piqueras, Christophe Chassard, Cécile Callon, Etienne Rifa, Sébastien Theil, Annick Lebecque and Céline DelbèsMicroorganisms 9 (5) 1081 (2021)
https://doi.org/10.3390/microorganisms9051081
Food Safety through Natural Antimicrobials
Emiliano J. Quinto, Irma Caro, Luz H. Villalobos-Delgado, Javier Mateo, Beatriz De-Mateo-Silleras and María P. Redondo-Del-RíoAntibiotics 8 (4) 208 (2019)
https://doi.org/10.3390/antibiotics8040208
Prevalence and survival of Listeria monocytogenes in various types of cheese—A review
Amaury Gérard, Soundous El‐Hajjaji, Eugène Niyonzima, Georges Daube and Marianne SindicInternational Journal of Dairy Technology 71 (4) 825 (2018)
https://doi.org/10.1111/1471-0307.12552
Occurrence and growth of Listeria monocytogenes in packaged raw milk
Hanna Castro, Marjo Ruusunen and Miia LindströmInternational Journal of Food Microbiology 261 1 (2017)
https://doi.org/10.1016/j.ijfoodmicro.2017.08.017
Uncoupling ‘growth’ and ‘increasing cell numbers’ of Listeria monocytogenes in naturally contaminated milk from a sub-clinically infected cow
Karen Hunt, Francis Butler and Kieran JordanFood Control 71 228 (2017)
https://doi.org/10.1016/j.foodcont.2016.07.002
199 (2015)
https://doi.org/10.1007/978-3-319-10464-5_9
Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses
J. Melo, P.W. Andrew and M.L. FaleiroFood Research International 67 75 (2015)
https://doi.org/10.1016/j.foodres.2014.10.031
Addition to Thermized Milk of Lactococcus lactis subsp. cremoris M104, a Wild, Novel Nisin A–Producing Strain, Replaces the Natural Antilisterial Activity of the Autochthonous Raw Milk Microbiota Reduced by Thermization
Alexandra Lianou and John SamelisJournal of Food Protection 77 (8) 1289 (2014)
https://doi.org/10.4315/0362-028X.JFP-13-521
Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices
Adrien Mallet, Micheline Guéguen, François Kauffmann, Christophe Chesneau, André Sesboué and Nathalie DesmasuresInternational Dairy Journal 27 (1-2) 13 (2012)
https://doi.org/10.1016/j.idairyj.2012.07.009
Fermentation
Muhammad Imran, Nathalie Desmasures and Jean-Paul VernouxChemical & Functional Properties of Food Components, Fermentation 20121941 (2012)
https://doi.org/10.1201/b11876-3
Farm Management Practices and Diversity of the Dominant Bacterial Species in Raw Goat's Milk
H. Tormo, A. Delacroix-, C. Lopez, D. Ali Haimoud Lekhal and C. RoquesInternational Journal of Dairy Science 6 (1) 29 (2011)
https://doi.org/10.3923/ijds.2011.29.43
Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese
Cécile Callon, Daniel Picque, Georges Corrieu and Marie-Christine MontelFood Control 22 (12) 1911 (2011)
https://doi.org/10.1016/j.foodcont.2011.05.003
Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese
Cécile Callon, Marjorie Saubusse, Robert Didienne, Solange Buchin and Marie-Christine MontelInternational Journal of Food Microbiology 145 (2-3) 379 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2010.12.019
Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms
Mallory Vacheyrou, Anne-Cécile Normand, Philippe Guyot, Carole Cassagne, Renaud Piarroux and Yvette BoutonInternational Journal of Food Microbiology 146 (3) 253 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2011.02.033
Improving the Safety and Quality of Milk
M.W. GriffithsImproving the Safety and Quality of Milk 27 (2010)
https://doi.org/10.1533/9781845699420.1.27
Is microbial diversity an asset for inhibitingListeria monocytogenesin raw milk cheeses?
Émilie Retureau, Cécile Callon, Robert Didienne and Marie-Christine MontelDairy Science & Technology 90 (4) 375 (2010)
https://doi.org/10.1051/dst/2010010
From undefined red smear cheese consortia to minimal model communities both exhibiting similar anti-listerial activity on a cheese-like matrix
M. Imran, N. Desmasures and J.-P. VernouxFood Microbiology 27 (8) 1095 (2010)
https://doi.org/10.1016/j.fm.2010.07.016
60-Day Aging Requirement Does Not Ensure Safety of Surface-Mold-Ripened Soft Cheeses Manufactured from Raw or Pasteurized Milk When Listeria monocytogenes Is Introduced as a Postprocessing Contaminant
DENNIS J. D'AMICO, MARC J. DRUART and CATHERINE W. DONNELLYJournal of Food Protection 71 (8) 1563 (2008)
https://doi.org/10.4315/0362-028X-71.8.1563
Application of Single Strand Conformation Polymorphism — PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes
M. Saubusse, L. Millet, C. Delbès, C. Callon and M.C. MontelInternational Journal of Food Microbiology 116 (1) 126 (2007)
https://doi.org/10.1016/j.ijfoodmicro.2006.12.024