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Enhancing Microbial Safety of Fresh Soft Queso Fresco Cheese by GRAS Lauric Arginate Application


1. Inhibition/destruction of L. monocytogenes growth in Queso fresco cheese by adding GRAS lauric arginate immediately after draining of whey at the time of mixing with salt. </P>
2. Inhibition/destruction of L. monocytogenes growth in Queso fresco cheese by end-point bactericidal surface treatment with GRAS lauric arginate just before the packaging step. </P>
3. Sensory implications of lauric arginate application in Queso fresco cheese.

More information

The purpose of this study was to develop a widely applicable, commercially viable listericidal technology to inactivate and destroy Listeria monocytogenes cells to minimum non-risk levels in fresh Queso fresco cheese. The FDA recently approved a broad-spectrum antimicrobial (lauric arginate) that is effective against L. monocytogenes and other foodborne bacterial pathogens. It is commercially available and has a GRAS status for ready-to-eat meat and poultry products. </P>Researchers determined the bactericidal effects of lauric arginate (LAE) against L. monocytogenes in Queso fresco cheese (QFC). Results show that a surface application of 200 or 800 ppm LAE yields an overall 1 - 2 log10 CFU/g reduction in L. monocytogenes at 4?C in QFC. Sensory tests show that consumers could not detect a difference (P > 0) between treated and control cheeses.

Nannapaneni, Ramakrishna; Schilling, M. Wes; Soni, Kamlesh
Mississippi State University
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